There are gazillions of chocolate avocado mousses out there, I know. But I wanted to make my own version, because I can – and someone who is reading this might not have tried a ‘mousse’ with avocado before, and they are definitely worth a try.
The thing I love about raw mousses with avocado is that I don’t feel like I’m eating a ‘healthy’ dessert – the avocado makes it creamy, and is a perfect base to add other flavours to make a nice chocolate mousse. This mousse does have a banana in it so if you’re not a banana fan, you can definitely leave it out.
Using cacao powder gives a big chocolate hit but has a strong and unique flavour – so if you’re not a fan of the flavour, you can stick to cocoa powder which had a much milder chocolate flavour. Or use half and half.
I like using peanut butter in this – purely because I’m obsessed with peanut butter…but this would be amazing with hazelnut butter for a nutella-like mousse or almond butter for a more neutral, creamy flavour.
This one is for experienced health foodies who are used to ‘healthy’ food. Give this to an un-expecting junk-foodie who thinks it’s a cream and chocolate laden mousse and they may get a shock. Either because it tastes too ‘healthy’ or that it’s healthy and they actually like it.
If you’re willing to risk it, you might get a healthy food convert. Go on, I dare you. I should make this for my dad and see if he knows it’s healthy – that would be the ultimate test…
CHOCOLATE MOUSSE (GLUTEN + DAIRY + EGG +SOY + REFINED SUGAR FREE + VEGAN)
– 1 ripe avocado
– 1 ripe banana
– 8 medjool dates, pitted (preferably soaked for 3 hours)
– 1/4 cup + 1 tablespoon coconut milk
– 2 tablespoons nut butter (peanut, almond, cashew etc.)
– 2-3 tablespoons cacao or cocoa powder
– 1 teaspoon vanilla extract
– pinch of salt
– whipped coconut cream, to serve
– shaved dark chocolate or cacao nibs, to garnish
If soaking the dates, drain them and place in a food processor (I used a small one) along with the rest of the ingredients. You don’t have to soak the dates, but it just makes the mousse less chunky and much more creamy.
For the cocoa or cacao powder, it’s up to you how much you add, depending on how chocolatey you want your mousse – taste and add as much as you like.
Divide mousse among dishes, refrigerating preferably overnight or a minimum of 4 hours – it tastes better the next day as it allows time for the flavours to meld together but I understand if you can’t wait and it will still taste good!
Garnish with some whipped coconut cream and shaved dark chocolate or cacao nibs (if you can handle bitterness) and enjoy!