I am a huge avocado fan, but I confess that, until recently, I haven’t experimented much with it: sticking mostly to guacamole or throwing a few chunks in my salad. However, after spending weeks being taunted and tempted by boxes of Hallowe’en candy (Did they start selling them in August?!) I began to wonder if there was a way to incorporate this awesome ingredient into a healthier treat. In our house, it’s all about chocolate.
Mexican Chocolate Mousse (adapted from Cook Eat Paleo)
Prep: 5 min Serves: 6
• 2 ripe avocados
• ½ cup cocoa powder (I used Green & Black’s Organic.)
• ½ cup full fat coconut milk
• ¼ cup honey (or to taste) (You could also use maple syrup. I used yacon syrup.*)
• 1tsp cinnamon
• 2tsp pure vanilla extract
• ¼tsp ground ancho chili (or to taste) (I wasn’t brave enough this time. Maybe next time.)
Combine all ingredients in a food processor or high speed blender until smooth. Let set in refrigerator for at least 30 minutes and enjoy. I topped with raspberries. Yum!
*Yacon syrup is extracted from the roots of the yacon plant. It’s a sweet-tasting syrup with a look and consistency similar to molasses. The active ingredients in yacon syrup are fructans, primarily fructooligosaccharides, which feed the friendly bacteria in the intestine and lead to various beneficial effects on metabolism. I’m trying it out.
Next on my list to try… Silky Dark Chocolate Avocado Truffles