Ingredients
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For the Creamy Avocado Mousse:
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4 medium ripe Hass avocados (about 3 cups mashed)
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1 cup unsweetened almond milk (or your favorite non-dairy milk)
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1/2 cup plain Greek yogurt (non-fat, preferably coconut or almond-based)
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1 tsp vanilla extract
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1/4 tsp sea salt (optional)
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1/2 cup chia seeds
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For the Strawberry Basil Sauce:
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1 pint fresh strawberries (about 2 cups), hulled and quartered
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1/4 cup raw agave nectar (or maple syrup)
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2 tbsp fresh lemon juice
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2 tbsp chopped fresh basil
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1/4 tsp sea salt (optional)
Directions
Sub_title: A Delightful Vegan Dessert Inspired by Peruvian Cuisine
Description: This creamy avocado mousse is light, refreshing, and perfect for summertime! The strawberry basil sauce adds a beautiful pop of color and flavor to complement the richness of the mousse. It’s also gluten-free, oil-free, nut-free, and kid-friendly!
Ingredients:
For the Creamy Avocado Mousse:
* 4 medium ripe Hass avocados (about 3 cups mashed)
* 1 cup unsweetened almond milk (or your favorite non-dairy milk)
* 1/2 cup plain Greek yogurt (non-fat, preferably coconut or almond-based)
* 1 tsp vanilla extract
* 1/4 tsp sea salt (optional)
* 1/2 cup chia seeds
For the Strawberry Basil Sauce:
* 1 pint fresh strawberries (about 2 cups), hulled and quartered
* 1/4 cup raw agave nectar (or maple syrup)
* 2 tbsp fresh lemon juice
* 2 tbsp chopped fresh basil
* 1/4 tsp sea salt (optional)
Instructions:
1. Prepare both the avocado mousse and strawberry basil sauce ahead of time so they can sit in the fridge together while you assemble the dessert.
2. For the Creamy Avocado Mousse:
a. Combine all the ingredients for the mousse base in a blender until smooth and creamy. Taste and adjust seasoning as desired.
b. Pour the mixture into individual serving glasses or ramekins.
c. Cover each serving with plastic wrap directly on the surface of the mousse, making sure there are no air pockets. Place the filled ramekins in the refrigerator overnight to set.
3. For the Strawberry Basil Sauce:
a. Combine all the ingredients for the strawberry basil sauce in a food processor or high-speed blender until smooth and creamy. Set aside.
4. To Assemble the Dessert:
a. Once the avocado mousse has set, top each serving with about 1/4 cup of the strawberry basil sauce.
b. Garnish with fresh sliced strawberries, additional basil leaves, and a sprinkle of sea salt flakes if desired.
Note: If using small ramekins, you may need more than 4 servings per batch. Adjust the quantities accordingly.
Serves: 4 servings
Difficulty: Easy
Nutrition Information (per serving):
Calories: 200kcal | Carbohydrates: 27g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 15mg | Potassium: 413mg | Fiber: 3g | Sugars: 17g
Steps
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1
Done
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Prepare both the avocado mousse and strawberry basil sauce ahead of time so they can sit in the fridge together while you assemble the dessert. |
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2
Done
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For the Creamy Avocado Mousse: |
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3
Done
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For the Strawberry Basil Sauce: |
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4
Done
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To Assemble the Dessert: Note: If using small ramekins, you may need more than 4 servings per batch. Adjust the quantities accordingly. Serves: 4 servings Nutrition Information (per serving): |
