We’ve been trying to stick to a healthier diet for the new year. The other night, my daughter fixed a dessert we’ve been dying to try every since we saw the recipe in Jennifer Cornbleet’s book Raw Food Made Easy. It’s raw vegan chocolate mousse. How can you make a chocolate mousse without cream, butter and eggs? By using avocado and figs! Just the idea of making a chocolate dessert based on avocados was so intriguing we had to try it. And as it turns out – it’s wonderful! You would NOT guess it had an avocado base if you didn’t know in advance. It has a rich, creamy chocolate flavor with just a hint of exotic undertones in the taste that make it unlike anything you’ve ever tried. Make it for your family and see if they can guess what’s in it.
This version makes 2 servings:
1/4 cup pitted medjool dates, soaked
1/4 cup pure maple syrup or agave nectar
1/2 teaspoon vanilla extract (optional)
3/4 cup mashed ripe avocados (about an avocado and a half)
1/4 cup plus two tablespoons unsweetened cocoa or carob powder
1/4 cup water
Put the dates, maple syrup and vanilla (if desired) in a food processor with an “S” blade and process until smooth. Add the avocado and the cocoa powder and process until creamy, scraping down from the sides as needed. Add the water and process briefly. Store in a sealed container. It keeps several days in the fridge or up to a week in the freezer.