In my fantasy food world, I'd have a personal raw vegan chef whipping me up magical, healthy food to make me feel like super woman. In reality, I eat like a normal, hurried, working person, always on the look out for quick and healthy recipes.
Could it be that my dream and waking world intersected here with this sublime, avocado confection? Indeed.
It's pretty incredible that such simple, humble ingredients can be whipped into a raw, chocolate frenzy, so decadent it tastes like something spun from Willy Wonka's factory. Seriously, this mousse is velvety, luxurious, nutty and rich — basically a more dimensional chocolate ganache, but strangely with more chocolatey flavor! How this is possible, I'm not sure. This is miraculous stuff I'm talking about, people. I had caught wind of this dessert years ago, the raw vegans have been raving about it for years, but it wasn't until I tried an avocado smoothie at a neighborhood restaurant that it occurred to me to actually try this delight. Now, I curse myself for all the parties and celebrations when I could have been the gal to bring that crazy–tasty raw vegan delight, think of the accolades! The only choice I have is to make up for lost time, by making avocado mousse ever more.
The application for such a mousse is endless. Alone, garnished with almonds and blueberries, it was heavenly. Spread on toast a-la Nutella, yes please! Smeared onto a batch of brownies (raw or baked), now you're talking. It has a ganache texture and a super mouth-feel, so it's very versatile. It's amazing!
Raw Avocado Cacao Mousse
serves 4 to 6
4 ripe avocados
1/3 cup raw coconut nectar
1/2 cup raw cacao powder
1 teaspoon vanilla extract
pinch of salt
fresh fruit and nuts for garnish
In the bowl of a blender or food processor, blend avocado until smooth. Add all other ingredients, blending until mixture is uniform. Chill for about 2 hours in the fridge or half an hour in the freezer. Garnish with fresh fruit or chopped nuts.
Note on the recipe:
If you want to try this recipe, but don't have the raw coconut sweetener or cacao powder on hand (they are specialty type of items I wanted to try), agave, honey and unsweetened cocoa powder are fine-tasting substitutes. The mousse will no longer be strictly raw, but it is still delicious! And it retains the spirit of the dish.
Related: Avocado Toast from Andrew of Making Sunday Sauce
(Images: Leela Cyd Ross)