Avocado in Mousse? Madness? Nutrition student Amber Sewell-Green shares an unusual gluten free and vegetarian friendly chocolate mousse recipe.
Well, I dare you to wrap your lips around this little beauty and fall in love with its sweet guilt-free indulgence.
Choc-full (literally) of goodies, but also loaded with antioxidants, it makes the perfect Easter treat.
I strongly advise you to use raw cacao if you can, as unlike cocoa powder, cacao is unprocessed and helps to retain its natural enzymes and flavonoids. Sarah Wilson, author of I Quit Sugar, outlines the distinction between the two here.
Cacao is high in iron and magnesium, can improve cardiovascular health, and lowers bad LDL cholesterol. It also helps boost serotonin and endorphin to give you a much deserved happy vibe after the latest smash of tests and assignments.
Avocado is rich in anti-inflammatory mono-unsaturated fats to support your brain and body, especially as the weather gets cooler.
An added bonus is that this recipe is both gluten free and vegetarian friendly.
What you will need
- 1/4 cup honey
- 1 ripe avocado
- 1/2 ripe banana (fresh or frozen, chopped)
- 1 tsp vanilla extract
- 1/3 cup raw cacao powder or cocoa powder
- Pinch of sea salt and cinnamon to enhance flavour
- Water (optional for texture)
- Place all the ingredients in a high speed blender, adding the honey first, followed by the avocado, vanilla and cocoa.
- Blend until smooth and creamy (about 30 seconds).
- Add a splash of water to make a lighter mousse if you prefer.
- Spoon into a bowl or into the glasses you wish to serve it in, and allow to set in the fridge overnight.
This recipe is great on its own, or served with frozen berries or other fruit.
You can also add two tablespoons of coconut oil or margarine to make a thicker version suitable as frosting on cakes or cupcakes.
Raw cocao can be found in supermarkets or in health food stores.