September 07, 2016
The problem with a "traditional" chocolate mousse is that it is LOADED with heavy cream. We do not tolerate dairy very well in our lives. We have experimented time and time again, and every time we consume cow's milk, we have cystic acne breakouts. Those are the big painful ugly ones that last for way too long. So when we figured out that we were having such an adverse reaction to dairy, we cut it out of our diets. But that meant no chocolate mousse for dessert!
And that's how this recipe was born. We took our need for chocolate mousse, and an obsession with avocados and chocolate, and created this dessert. The great thing about avocados is that they are naturally creamy and thick, making them a great heavy cream substitute. We all know that avocados are high in monounsaturated fats. That is the kind of fat that can help lower cholesterol and improve your heart health. Besides being loaded with omega 3 fatty acids, it's got a bunch of Vitamin B5, Vitamin K and fiber. Let's face it, avocado is the superhero of "fruits".
Quite possibly the best thing about this recipe (besides how divine it tastes) is that it keeps in the fridge for a few days and you will never know that the avocado has turned brown. The cacao powder does a great job of camouflaging it, making this a perfect dessert to make ahead of time!
If you ever have questions, post in the comments below, we are here to help!
Makes about 2 cups Ingredients1 large ripe avocado8 pitted dates1/4 tsp. 100% vanilla bean powder3 Tbsp. unsweetened cacao powder6 Tbsp. unsweetened almond milk1 Tbsp. honey (optional)
DirectionsBlend together till smooth. Enjoy once cooled.Top with nuts and fruits if you wish!
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