Until quite recently, I had never heard of any sort of dessert being made from an avocado. However, the avocado is actually quite versatile – it can be used to make anything from face masks to desserts, and everything in between. Here are some facts about avocados:
- Avocados are a fruit, not a vegetable
- They are free of sodium and cholesterol, and fiber rich
- They are also known as Alligator Pears, because of their color and shape
- If you don’t like them, there’s something wrong with you! 🙂
Really though, avocados are so delicious, and I don’t think I’ve ever met anyone who has truly hated them. Today I opened my fridge and noticed a lonely half avocado, on the verge of getting pretty brown, and so I decided to try out an avocado dessert. Needless to say, my favorite fruit did not disappoint, and I was left with this decadent and rich chocolate mousse.
The premise was simple: avocados are very creamy in nature, and so I used my half avocado as a base, without needing to add any heavy cream or egg-whites.
Mexican Mocha Chocolate Avocado Mousse
Time: ~10 minutes
- Half an avocado (ripened, pitted)
- Agave nectar- start with 1 tsp.
- 1 tbsp. unsweetened almond milk
- 1/4 tsp. chia seeds (optional)
- 1 handful of semi-sweet dark chocolate chips
- 1.5 tsp ground coffee (less if you don’t like coffee)
- 1/8 tsp. cayenne pepper/red chilli powder
- Scoop the avocado out and put into a food processor.
- Heat the chocolate chips until they are more or less melted. You can do this in the microwave.
- Add the agave nectar, almond milk, chia seeds, coffee, chilli powder, and melted chocolate chips into the food processor.
- Blend till pureed.
- Taste and add more agave nectar if you want it sweeter.
- Place in a pretty bowl, and garnish with ground coffee/mint leaves/chilli powder/anything you like!
- Refrigerate for at least 25 minutes before serving or eating.