Ingredients
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For the base:
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2 ripe but not overly ripe plantain (about 1 pound)
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Peel and cut into small cubes
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Place in a bowl with water to cover
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Set aside until tender, about 1 hour
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For the mousse:
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1 very ripe banana (about 1 cup)
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1/2 cup unsweetened cocoa powder
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1/4 - 1/2 teaspoon salt
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1/2 teaspoon vanilla extract
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1 tablespoon maple syrup
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1 medium very ripe avocado
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1 can full-fat coconut milk (without the water)
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1/2 cup rolled oats
Directions
Sub_title: A Rich, Creamy, and Decadent Dessert from the Land of Thunder
Description: This vegan chocolate mousse is inspired by the bold and earthy flavors of traditional 154 cuisine. Made with fermented bananas, cacao powder, avocado, and a touch of maple syrup, it’s creamy, decadent, and packed with nutrients! Gluten-free, grain-free, high-fiber, and kid-friendly too!
Ingredients:
For the base:
– 2 ripe but not overly ripe plantain (about 1 pound)
– Peel and cut into small cubes
– Place in a bowl with water to cover
– Set aside until tender, about 1 hour
For the mousse:
– 1 very ripe banana (about 1 cup)
– 1/2 cup unsweetened cocoa powder
– 1/4 – 1/2 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1 tablespoon maple syrup
– 1 medium very ripe avocado
– 1 can full-fat coconut milk (without the water)
– 1/2 cup rolled oats
Instructions:
Step 1: Fermenting the Plants
1. Rinse and dry the inside of a glass jar with a tight-fitting lid.
2. Add the chopped plantain pieces to the bottom of the jar.
3. Sprinkle with 1/2 teaspoon of sugar and 1/4 teaspoon of baking soda.
4. Cover the top with a clean cloth or paper towel and secure the lid on top.
5. Let sit at room temperature for 24 hours, shaking the jar every now and then.
Step 2: Puree the Base
1. After 24 hours, remove the lid and discard the liquid. You should see that the plantain has turned soft and slightly sweeter.
2. Transfer the softened plantain pieces to a blender along with the remaining 1/4 cup of sugar and enough water to just cover.
3. Blend until smooth, adding more water if necessary.
Step 3: Prepare the Mousse
1. Preheat your oven to 350°F (180°C). Line a small baking dish with parchment paper.
2. Combine the cooked base puree, cocoa powder, maple syrup, and vanilla extract in a large mixing bowl. Mix well.
3. Add the mashed very ripe banana and mix again until well combined.
4. Scoop out the flesh of the avocado and mash it in a separate bowl using a fork. Add the oats and mash together.
5. Fold the avocado mixture into the banana mixture until well combined.
Step 4: Assemble the Mousse
1. Pour the banana-avocado mousse mixture into the prepared baking dish.
2. Evenly sprinkle the chocolate chips over the top.
3. Bake for 10 minutes, or until the edges start to set and the center still jiggles slightly.
Serve immediately or refrigerate for up to 2 days. Enjoy!
Note: For best results, use a high-quality unsweetened cocoa powder and good quality maple syrup.
Steps
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1
Done
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Rinse and dry the inside of a glass jar with a tight-fitting lid. |
|
2
Done
|
Add the chopped plantain pieces to the bottom of the jar. |
|
3
Done
|
Sprinkle with 1/2 teaspoon of sugar and 1/4 teaspoon of baking soda. |
|
4
Done
|
Cover the top with a clean cloth or paper towel and secure the lid on top. |
|
5
Done
|
Let sit at room temperature for 24 hours, shaking the jar every now and then. Step 2: Puree the Base |
|
6
Done
|
After 24 hours, remove the lid and discard the liquid. You should see that the plantain has turned soft and slightly sweeter. |
|
7
Done
|
Transfer the softened plantain pieces to a blender along with the remaining 1/4 cup of sugar and enough water to just cover. |
|
8
Done
|
Blend until smooth, adding more water if necessary. Step 3: Prepare the Mousse |
|
9
Done
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Preheat your oven to 350°F (180°C). Line a small baking dish with parchment paper. |
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10
Done
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Combine the cooked base puree, cocoa powder, maple syrup, and vanilla extract in a large mixing bowl. Mix well. |
|
11
Done
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Add the mashed very ripe banana and mix again until well combined. |
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12
Done
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Scoop out the flesh of the avocado and mash it in a separate bowl using a fork. Add the oats and mash together. |
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13
Done
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Fold the avocado mixture into the banana mixture until well combined. Step 4: Assemble the Mousse |
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14
Done
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Pour the banana-avocado mousse mixture into the prepared baking dish. |
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15
Done
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Evenly sprinkle the chocolate chips over the top. |
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16
Done
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Bake for 10 minutes, or until the edges start to set and the center still jiggles slightly. Serve immediately or refrigerate for up to 2 days. Enjoy! Note: For best results, use a high-quality unsweetened cocoa powder and good quality maple syrup. |
