No one will know that avocado replaces butter, cream, and eggs in this silky treat.
Calories per serving: 41
1/4 cup pitted medjool dates, soaked in water for 10 minutes and drained
1/4 cup maple syrup or agave nectar
1/2 teaspoon vanilla extract (optional)
3/4 cup mashed avocado (1 1/2 avocados)
6 tablespoons unsweetened cocoa or carob powder
1/4 cup water
small bowls, two
small colander or fine-mesh strainer
Put the dates, maple syrup, and optional vanilla extract in a food processor fitted with the S blade and process until smooth. Add the avocados and cocoa powder and process until creamy, stopping occasionally to scrape down the work bowl with a rubber spatula. Add the water and process briefly. Stored in a sealed container, Chocolate Mousse will keep for 3 days in the refrigerator or 2 weeks in the freezer. Serve chilled or at room temperature.
Note: To make a double batch, increase the amounts to 1/2 cup of pitted medjool dates, soaked, 1/2 cup of maple syrup, 1 teaspoon of vanilla extract, 1 1/2 cups of mashed avocados (3 avocados), 3/4 cup of cocoa or carob powder, and 1/2 cup of water. Yield: 2 cups, 4 servings.
Chocolate Buttercream Frosting: Omit the water.
Chocolate Ice Cream: Put the Chocolate Mousse in the freezer for at least 4 hours. Thaw for 15 minutes before serving. Stored in a sealed container, Chocolate Ice Cream will keep for 1 month in the freezer.
Chocolate Sauce: Increase the water to 1/2 cup for a small batch and 1 cup for a double batch.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
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