Mint Chocolate Avocado Mousse (dairy-free)
Am I wrong, or do people get freaked out by the idea of avocado in their desserts?
I guess I can't blame them, as it wasn't too terribly long ago that I would have been making the most appalling of faces at the idea of turning green avocados into dessert. However, if you can get your brain past the fact that what you mash up to put on your toast is also an ingredient in your dessert cup, you will find yourself with a delicious new world before you....the world of avocado mousse.
Guys, before you run for the hills and think I've lost my mind, no....this mousse doesn't taste like avocados. Avocados have this magical ability to transform into this lovely, decadent and creamy treat when combined with a little chocolate and natural sweetener. Chocolate and avocado, while an unlikely pairing, can create the most delicious of creamy desserts that is loaded with healthy fats and nutrients. You can have your cake (or in this case mousse) and eat it too (in moderation, of course). And now I have added mint into the glory.
Not only does this treat not weigh you down and make you feel like utter junk after enjoying it (unlike so many sweet indulgences), but it is so simple to make. Just a few minutes of your time is all that is required to create this treat, and it keeps like a dream for whenever you have dinner guests to impress or a serious chocolate craving that just won’t quit.
This recipe make 4-6 small servings (as a little mousse goes a long way, my dears) and is extra lovely when topped with a little whipped coconut cream, mint leaves, and/or a sprinkling of leftover chocolate.
- 1/4 cup good quality dark chocolate chips (this is the brand I used)
- ½ cup + 2 tablespoons full-fat canned coconut milk, divided
- 2 large ripe avocado, pitted
- ¼-1/3 cup maple syrup or honey (or to taste)
- ¼ unsweetened cocoa powder or cacao powder
- 1 ½ teaspoons pure vanilla extract
- ¼ teaspoon sea salt
- 1/8-1/4 teaspoon mint extract (depending on how strong you want it)
- In a small sauce pan, combine the dark chocolate chips and 2 tablespoons of coconut milk. Melt the chocolate over medium heat, stirring with a whisk continually. Once the chocolate is melted and the mixture has a smooth consistency, remove the chocolate from heat and set aside to slightly cool.
- While the chocolate cools a bit, get out your food processor. Add all other remaining mousse ingredients to the food processor and blend for 30 to 60 seconds. Scrape down the sides of food processor and add melted chocolate to the food processor. Blend again for 30 more seconds. Scrape down sides of food processor and pulse again if necessary. Repeat until the mousse has a smooth, even consistency.
- Chill mousse in fridge for 1-2 hours before serving.
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