Trying to eat more brain-healthy this new year but still craving something sweet? Try this delicious recipe for Chocolate Avocado Mousse from Mee McCormick’s My Pinewood Kitchen cookbook.
Makes 4 servings
EVERYONE I KNOW LOVES this mousse—and no one can tell that this one is made with avocados. If you can taste the avocado, add more cacao next time. It’s a great way to use up older avocados that are starting to brown a little. Garnish with fresh fruit or chopped nuts. I like to serve this mousse with whipped coconut cream—YUMMO!
4 ripe avocados
⅓ cup local honey or coconut nectar*
1 ripe banana (optional)
½ cup raw cacao powder
2 tablespoons organic coconut milk
1 teaspoon pure vanilla extract
Pinch sea salt
Substitutions: *If watching sugar, use an equivalent amount of stevia; however, coconut nectar is low glycemic.
1) In a food processor, blend the avocado until smooth. Add the remaining ingredients, blending until the mixture is uniform.
2) Pour into a dish and chill for 2 hours in the fridge or 30 minutes in the freezer.
A Note From the WAM Team: We made this and were amazed how fluffy and delicious this mousse was. We included the banana and added a drop or two of stevia, just because the cacao we used was dark and intense. The flavors also mellowed and benefitted from cooling in the refrigerator for a couple of hours before we ate every last bite!
If you would like to try more recipes from Mee McCormick’s My Pinewood Kitchen cookbook, order here.
