True story: all through his twenties, my dad was a skinny minny, and he would eat chocolate mousse and drink chocolate shakes right before bed to try to gain weight. While his strategy did not pan out (the wolvarine-like metabolism runs rampant in our DNA), he bestowed upon his offspring the unrelenting love for – you guessed it – C H O C O L A T E ! !
I remember my dad eating bowls of homemade raw chocolate chip cookie dough while he worked in his office, buying 5-pound hunks of chocolate during the holidays (for which he used a chisel, hammer, and/or screwdriver to break into pieces), and drinking chocolate milk every.single.morning. I’ll be darned if I’ve ever saw him touch a piece of fruit-infused dessert. It’s just not on his radar.
But chocolate…chocolate is front and center for my dad and I when it comes to desserts. While it wasn’t until my late teens that I tried chocolate mousse, I always loved his story about attempted mousse-induced weight-gain, and was completely blown away when I eventually did give it a go.
Now, we all know fully-leaded chocolate mousse isn’t all that great for our bodacious bods (unless butofcourse you’re an ultramarathon runner and are cycling through sugar and fat like a Tasmanian devil), but as it turns out, we can make this ish healthful.
This loose interpretation of chocolate mousse is made with all simple, all natural, all healthy ingredients. Rather than using heavy cream and going through the egg yolk tempering process, I used my spirit fruit-veggie – the avocado! It may sound strange, but avocado makes for a creamy, dreamy, thick mousse. I promise you can’t taste it past the chocolate!
Food with benefits…let’s talk about this situation.
This recipe includes only 4 super simple ingredients (5 if you count salt): avocados, honey, non-dairy milk, and raw cacao powder). Avocados are full of omega 3 and omega 6 fatty acids, which are great for your brain, skin, and digestive system. The healthy fat in avocados boosts your metabolism and helps digest the essential vitamins and minerals in your food.
Using raw honey to sweeten the mousse gives it a natural antibiotic and antiviral quality. Additionally, raw cacao powder is full of minerals and antioxidants. Combining these superfoods results in a dessert that spans beyond the reaches of delicious – it is also quite healthy for you!
In order to keep this recipe dairy-free and paleo-friendly, I used Almond Breeze Unsweetened Almondmilk Coconutmilk blend. I love how rich and creamy the milk tastes while being completely healthful and gut-friendly. Be sure to check out Almond Breeze’s new Almondmilk Cashewmilk blend as well! You can also use any of their tasty non-dairy beverages. So basically what I’m trying to tell you here is if not for a super rich and decadent treat, do it for the health benefits!
Another MEGA bonus: all we do to prepare this recipe is throw everything in a food processor (or blender) and process until smooth!
Change ups and substitutions: if you want to go the extra mile, add ¼ teaspoon pure vanilla extract and/or ¼ teaspoon ground cinnamon. Sure, it adds a teeeeentsy smidge of extra work, but it’s worth it! The vanilla and cinnamon flavors round it out and give a warm flavor to the dessert. You can also add a little bourbon if you’re looking for a booze-infused dessert. Want to substitute the raw cacao powder for unsweetened cocoa powder? No problem! Want to add a small cooked beet for some extra Vitamins and antioxidants? Much encouraged! You can also make this recipe vegan by swapping the honey out for pure maple syrup.
That’ll do ya, folks! All’s you need is some simple ingredients, a food processor, and a hankering for something duh-licious.
Tools I Used to Prepare This Recipe:
This post is sponsored by Almond Breeze Almondmilk. Enter for a chance to win the Ultimate Kitchen Prize Pack, get great savings and ideas for delicious Blendabilities at AlmondBreezeBlendabilities.com