Today I’m turning 27. I have a pretty clear memory of all the birthday cakes that helped to get me to this age. When I was young it was always a DQ ice cream cake or any cake with pictures of Disney on it. Then as I ‘matured’ into my teenage years, angel food cake was the go. Now, the more health conscious Rachel has opted to forgo the refined carbohydrates, saturated fat and sugar packed desserts and instead…. is having the best chocolate avocado mousse you have ever had!!!!
“Avocados are praised for their high content of monounsaturated fatty acids which help to lower LDL or bad cholesterol. One medium avocado also has a whooping 11g of dietary fibre!”
Tis the season for avocados. Raspberries are making their quick but unforgettable appearance. This is the perfect dessert to celebrate summer (and well, turning 27).
Recipe for The Best Chocolate Avocado Mousse
Serves 4 hungry people or 8 not so hungry people
Prep Time: 20 minutes
Total Time To Finish: 3 hours and 20 minutes
Ingredients for The Best Chocolate Avocado Mousse
2 large ripe avocados or 3 small avocados
1/2 cup raw honey*
1/3 cup organic coconut cream**
1/2 cup organic 80% dark chocolate***
1/2 cup raw cacao
2 tsp pure vanilla
pinch of salt
*vegans should source another local natural sweetener. Maple syrup is best if you are in Canada although it has a stronger flavour. Agave is not recommended from a sustainability standpoint.
**you can also use coconut milk. Let the can sit and skim the thickened liquid off the top of the can.
***the recipe can be made without the dark chocolate if you are looking to save on calories, but it just tastes so much better with it! Check that it is vegan if you are avoiding dairy.
Method for The Best Chocolate Avocado Mousse
Break up the dark chocolate into small pieces, place in a bowl and sit on top of a saucepan with a small amount of water in the bottom. Heat up the saucepan with the bowl on top and let the chocolate melt.
When the chocolate has melted add the coconut cream. Stir until well mixed. Set aside to cool.
Roughly chop avocado into a blender. Add all other ingredients and blend until smooth.
Scope into desired serving cups or bowls. Let sit in the refrigerator for 3 hours to set.
Serve with fresh raspberries or any other seasonal local fruit you desire.
Rachel Dickens, The Conscious Dietitian, is a Registered Dietitian and Certified Diabetes Educator. She graduated with her Masters in Nutrition and Dietetics in 2010 from Griffith University. She strives to provide evidence-based nutrition information with a focus on plant-based nutrition, and share some of her favourite seasonal recipes and sustainable eating tips.