Dairy-Free, Dessert, Gluten-Free, Lightened Up, Snack, Vegan, Vegetarian

Decadently Dark Avocado Mousse

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I’ve been craving from Avocado Mousse and have been patiently, patientlyyy waiting for my avocados to ripen on the counter. This time, I wanted it to be dark — dark chocolate dark. Dark but even more healthy. You know what that means. I tossed in some of superfood power in Aloha‘s Chocolate Daily Greens (which includes servings of fruits and veggies — even more of a win win). Swapped for cocoa powder for carob, which was not intentional and totally by accident; I meant to buy cocoa but carob isn’t too bad. It has a different flavor than cocoa powder, but the dark chocolate helps blend everything together. A few minor changes and tweaks but still a delicious Dark Chocolate (Superfood) Avocado Mousse.

Ingredients (serves 6-8):

  • 4-5 ripe and/or overly ripe medium avocados, halved and pitted *
  • 1/2 c dark chocolate chips, like Ghirardelli
  • 1/2 c carob powder
  • 1 packet Aloha‘s Chocolate Daily Greens
  • 1/3 c light agave nectar
  • 1 T vanilla extract
  • 1 t almond extract
  • 1/4 t sea salt
  • 1/3 c unsweetened almond milk

NOTE: if the avocados are very ripe, you’ll get that perfectly smooth and creamy consistency. Find out how to find ripe avocados here. If they’re barely ripe or only kind of ripe, the mousse will be lumpy and have fine bits throughout. Still delicious in taste, just a different consistency.

Please Note: I have received products from Aloha in the past. I only post recipes with their products that I have made and loved myself.

 

Directions:

  1. With a spoon, scoop out the very ripe avocado halves and place avocado in a large food processor. Blend until avocados are smooth and puréed.
  2. In a microwavable bowl, add dark chocolate chips. Microwave on high for 1 min., sitr and continue doing this at 30 sec intervals until chocolate is smooth and completely melted when stirred. Set aside to slightly cool.
  3. Combine remaining ingredients except for melted dark chocolate chips with the puréed avocado in the food processor. Blend ingredients until smooth and creamy. Once slightly cooled, add in chocolate chips. Again, blend until smooth. I let the food processor blend everything for about 1 min untouched.
  4. Transfer into individual bowls or a large container and refrigerate for at least 3 hours or up to 24 hours before serving. Don’t skip this step! This allows the mousse to cool, solidify and enhance it’s delicious and natural flavor.
  5. Once chilled, serve mousse with any suggested toppings below, a combo of toppings, plain or your own invention.
  6. Enjoy!

Adapted from my Chocolate Avocado Mousse (the milk chocolate version).

 

Suggested Toppings.

  • Fresh fruit, such as raspberries or juicy pomegranate seeds
  • A fruit sauce (see Poached Berries or Strawberry Rhubarb Compote Recipes)
  • Lightly sprinkled with sea salt
  • Fresh mint leaves
  • Unsweetened coconut flakes (shown below)
  • Spices like cinnamon or cayenne pepper

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