Ingredients
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For the mousse base:
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3 ripe medium-large Hass avocados (about 1.5 cups mashed)
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1/4 cup unsweetened cocoa powder
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1/4 cup maple syrup or your preferred sweetener
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2 tbsp. lemon juice
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1 tsp. vanilla extract
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For the topping:
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1/2 cup unsweetened shredded coconut flakes
Directions
Sub-title: A decadent, dairy-free, gluten-free, oil-free, nut-free, soy-free, and refined sugar-free chilled dessert, packed with protein and healthy fats from avocados and cacao powder. Perfect for any occasion!
Ingredients:
For the mousse base:
• 3 ripe medium-large Hass avocados (about 1.5 cups mashed)
• 1/4 cup unsweetened cocoa powder
• 1/4 cup maple syrup or your preferred sweetener
• 2 tbsp. lemon juice
• 1 tsp. vanilla extract
For the topping:
• 1/2 cup unsweetened shredded coconut flakes
Instructions:
Direction:
1. Prepare the mousse base: In a food processor or high-powered blender, combine all the ingredients until smooth and creamy. Taste and adjust sweetness as desired.
2. Pour the prepared mousse into six small ramekins or glasses. Set aside.
3. For the topping: In a separate bowl, mix together the shredded coconut and a few drops of your favorite non-dairy milk to create a thick paste. Fold gently with a spoon.
4. Spoon the chocolate mixture over the top of each serving of mousse, using a teaspoon or piping bag for a swirled effect. Top with coconut-milk whipped cream if desired.
5. Refrigerate for at least 2 hours or overnight to allow the flavors to develop. Serve chilled. Enjoy!
Serves: 6
Difficulty: Easy
Time required: 10 minutes + chilling time
Note: You can also use this delicious mousse base to fill cake pockets or layer between layers of tortillas for a vegan tiramisu-style dessert!
Steps
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1
Done
|
Prepare the mousse base: In a food processor or high-powered blender, combine all the ingredients until smooth and creamy. Taste and adjust sweetness as desired. |
|
2
Done
|
Pour the prepared mousse into six small ramekins or glasses. Set aside. |
|
3
Done
|
For the topping: In a separate bowl, mix together the shredded coconut and a few drops of your favorite non-dairy milk to create a thick paste. Fold gently with a spoon. |
|
4
Done
|
Spoon the chocolate mixture over the top of each serving of mousse, using a teaspoon or piping bag for a swirled effect. Top with coconut-milk whipped cream if desired. |
|
5
Done
|
Refrigerate for at least 2 hours or overnight to allow the flavors to develop. Serve chilled. Enjoy! Serves: 6 Note: You can also use this delicious mousse base to fill cake pockets or layer between layers of tortillas for a vegan tiramisu-style dessert! |
