This raw, vegan, gluten–free avocado lime mousse will take you to the tropical paradise of your grandest dreams and fill you up with health and happiness. Big promises, I know; but this recipe is that good.
We found that 2011 was certainly the year of the avocado for us on The Kitchn, and I'm happy to keep the trend alive. Growing up in Southern California, I lived under an avocado tree for many years and ate a few spoonfuls of the green goodness daily. I didn't even know how lucky I was until I moved far away from the precious, healthful fruits. Now I indulge myself by buying a few every week and waiting for them to ripen (hurry hurry!) on my frigid windowsill.
This particular recipe is very easy, something of a simplified version of a raw mousse I sampled at a local restaurant up here in Portland. With only a few ingredients and a little time resting in the fridge, I can transport myself to sunnier climes no matter the dreary rain surrounding my home in the Pacific North West. A smear of this pudding always hits the spot, be it an afternoon snack (my favorite variation as seen here) or on a spoon after dinner.
Raw Avocado Lime Mousseserves 2
1 large Hass avocado (or two smaller varieties) juice from 1 lime zest from 1/2 lime 3 tablespoons raw agave nectar 1/2 teaspoon vanilla 1/4 teaspoon salt unsweetened, shredded coconut for garnish rice cakes
In a medium sized bowl, mash the avocado with the back of a fork until smooth (you can also use a food processor if you are so inclined; I don't mind a few lumps so opted for the fork). Stir in lime juice, zest, agave, vanilla and salt until combined. Cover with plastic wrap and chill for about an hour (it's much better cold). Spread on rice cakes and sprinkle on coconut.