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Chocolate Avocado Mousse
Think this indulgent-looking dessert is rich with cream, chocolate and eggs? Think again—it’s actually 100% vegan and dairy-free for a healthier take on...
Servings
6
6
Cuisine Type
- american
Day Part
- dessert
Menu Part
- dessert
Main Ingredient
- Vegetables
- Nuts
Source: California Avocado Commission
Think this indulgent-looking dessert is rich with cream, chocolate and eggs? Think again—it’s actually 100% vegan and dairy-free for a healthier take on a traditional mousse. Chef Morabito blends raw ingredients, including cashews, coconut oil, avocado and unsweetened cacao powder, to give this dessert a silky mouthfeel and full chocolate flavor. The addition of cinnamon follows the trend of incorporating the spice into chocolate recipes.
Ingredients
2 3/4 oz. raw cashews (soaked 3 hr.)
3 oz. extra virgin coconut oil
6 oz. honey or agave nectar
6 oz. cold purified water
2 oz. unsweetened cacao powder
3/4 oz. organic soy lecithin granules
2 tsp. vanilla extract
1 tsp. vanilla powder
1 tsp. ground cinnamon
1/4 tsp. ground cardamom
1/4 tsp. sea salt
1 large California avocado, pitted, peeled and coarsely chopped
Raspberries and mint leaves, for garnish
Steps
Drain cashews. Place all ingredients except avocado and garnishes into food processor or high-powered blender. Process until smooth.
Add chopped avocado; process while occasionally scraping down sides of container until mixture is silky smooth.
Divide mixture evenly into six bowls or glasses. Refrigerate at least 30 min. to set or up to 8 hr. for a firmer mousse.
For service, garnish with raspberries and mint.
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