Don’t mind me being a massive ‘noob’… Avocados are one of my favourite foods. They’re so creamy and nourishing.
When it comes to eating living foods, this is one of the best natural powerhouses of good fats around. There are many types of Avos (as we call them in Australia) in the world, but my favourite is the Reed due to the texture, and also the flesh to seed/skin ratio.
~ Reed, Shepherd and Hass are the main varieties available in Australia.
Their nutty, creamy versatile flavour and texture makes them ideal for almost any dish when preparing wholefood meals – whether you’re making salad dressings, or using them in salads, guacamole or other dips, and DESSERT! Yes, I said dessert! Their mild flavour makes them a perfect basis for sweet items as well as the usual savoury.
Check out the main benefits of including more avos in your diet here:
Making Chocolate Mousse with Avocado as the base ingredient is probably the most common raw dessert people make themselves at home when first exploring raw food, as it’s one of the simplest. It also blows the minds of conventional eaters after they taste it (just don’t tell them it’s Vegan beforehand 😛 ), whilst leaving them on a natural high from the chocolate. Chances are people will have trouble finishing it as it’s so nourishing.
I recommend trying these recipes and getting creative yourself from this basic recipe – try adding in a few drops of Botanical Oils like Orange or Peppermint to give different flavour and variety to your mousse, or Cayenne for a chilli-choc hit.
Chocolate Mousse – Basic Recipe
- 1 & 1/2 Medium-large RIPE Avocados (Reed are best), or 2 small-medium Hass works too.
- 3 Tbsp Raw Cacao Powder
- 2 Soaked Medjool Dates, with 1 Tbsp Soak liquid
- 1 Tbsp Coconut Nectar, Agave or Maple Syrup (Natural Sweetener of choice)
- 1/2 tsp Cinnamon
- 1/2 Vanilla Bean or Organic Extract
- 1 & 1/2 Tbsp Melted Coconut Oil
Optional to make it better (use your own creativity too)
- 1 Tbsp Superfood Powders like Maca, and/or Lucuma
- Optional: 1 Dsp Cacao Butter
- 1/4 Cup Filtered Water (only as needed for processing)
- 1 Tbsp Cacao Nibs (for serving)
- 1/2 punnet Fresh Blueberries (for serving)
In a high speed blender add all the ingredients (the pictured was in a Vitamix).
Blend with the help of the batton/ spatula, stopping frequently to wipe down the sides, and begin blending again, adding a little water if you need to help it along.
You want a light, smooth, mousse consistency.
Spoon equal amounts into 4 nice glasses (like a martini, wine, port or cognac), top with Nibs and Berries, sit in fridge for at least 20 mins to rest and firm a little.
Enjoy with a teaspoon so it lasts longer 🙂
Chocolate Beetroot Mousse Parfait
Beetroot and Chocolate in the right quantity is a winning combination, it adds a lovely sweet earthiness to the chocolate. Just be careful in your creativity not to add too much – speaking from experience 🙂
Use the basic recipe above for the Chocolate Mousse, adding in 1/3 of a medium-sized Beetroot.
Blend the same until smooth.
Serve in a glass layering with Activated Buckwheat (‘Buckinis’), Mousse and Berries. Top with Nibs.
I take time to nourish my body and make optimal health choices…