Creamy, velvety smooth, rich and deeply chocolatey…..No bad fats at all – just avocado pear which is one of the only fat sources that actually have a positive effect on your cholesterol profile. No sugar! Although vegan, I do eat honey so that’s what I used. If you don’t eat honey, use another liquid sweetener like agave. And of course, raw cocoa which is one of nature’s best superfoods – rich in iron and anti-oxidants! If you don’t have raw cocoa, you can substitute regular cocoa, but you will need to use more as it is less potent and less chocolatey in taste.
- 1 avocado, pit and peel removed (ripe but not mushy and gross)
- 1/2 cup packed with dates (Regular pitted dates work here too. Either way, soak the dates in 1/2 cup boiling water for at least 1 hour before making this. Add the dates WITH the soaking water to the mixture. In a rush, you can omit the soaking stage, but your dates will not process to be fully smooth then – you will have little date lumps in the mousse. Personally, I love it that way too.)
- 8 tablespoons raw cacao powder
- 2-4 tablespoons maple syrup/honey/agave or to taste (I use 4 tbs maple syrup)
- pinch of salt
- 0.5 teaspoon vanilla extract/essence/powder
- extra water as needed to blend (use sparingly)
Enough cacao will mask the avocado taste. Of course, a lot of cocao makes it quite bitter so add some more sweetener to balance it out. My exact quantities vary depending on the size of the avo, sweetness of the dates and which liquid sweetener I use.
First soak the dates for at least 1 hour. Add the dates and “date water” to your blender (NOT FOOD PROCESSOR) along with all the other ingredients. Pulse a few times – scraping down in between. Then start to blend on low speed – stopping to scrape down regularly. Keep trying to push the avocado pieces down into the blades while scraping down. This takes a while! I needed to add quite a bit of extra water to facilitate blending. BE CAREFUL THOUGH! If you add too much water, you end up with a weakly flavoured milkshake…I add a tablespoon of water at a time and blend and scrape several times in between, before adding more water. How much water you need to add will depend on the moisture content of your dates and avocado so it will vary. You need to be patient with this. Once it looks relatively creamy, put the blender onto low speed to get things going and then switch to high speed and just keep blending for a good while. Mousse can’t be too creamy… When it is thoroughly creamy and dreamy, taste it and adjust cocoa/sweetener to suit your taste.
You could play with this and add cocoa nibs, chocolate chips, dessicated coconut or another essence like almond or rum essence. You could even add a liquor like amaretto or kahlua!
I apologise in advance for any avocado mousse addiction that may follow..