When life gives you abundant avocados, mix them with CHOCOLATE! That’s how the saying goes… right?
I’ve been blessed over the past few weeks with avocados from friends and neighbors, and it seemed the perfect time for an avocado class. It’s kinda always avocado season here, and this year seems particularly abundant in my little farm-neighbor community, for which I’m very grateful! Fun fact: avocados are often called alligator pears, which is think is very cute.
I’ve never taught an avocado class for Oahu Fresh, and this overflow of avocado was the perfect time to hightlight this excellent local food, one that shows up frequently in the Oahu Fresh weekly bags. Avocados are great on sammiches, in wraps, and on tacos (like this). Another way to enjoy creamy fruits is as a mousse.
Despite the fact that avocados are fruits, they are not sweet, and at first this recipe for Avocado Chocolate Mousse might seem a bit weird. But quite honestly, if you ate this without knowing the secret ingredient was avocado, you’d NEVER GUESS that avo was hiding inside.
This dessert (snack? breakfast..?) is deeply nourishing and rich due to the high amount of healthy fats from the avocado itself, and from the coconut butter. Avocados are also full of fiber and vitamins + minerals, and chocolate is well-known as a heart-healthy nourishing superfood, with a high amount of antioxidants, and it’s high in iron and magnesium. The cinnamon and spices are warming and lovely at this time of year, but not necessary. A true superfood recipe, I say!
Spiced Avocado Chocolate Mousse
This Avocado Chocolate Mousse is creamy, decadent, nourishing, and so totally delicious. It can be eaten as is, or topped with nuts, cacao nibs, a little drizzle of honey, some whipped cream, and you can even use it to frost cupcakes or a cake!
½ cup dates, pitted (if needed) and soaked for 1 hour
1 large avocado (or ~1 cup chunked avocado) (I used a bit more in the video–did you SEE the size of that avocado?!)
1 Tablespoon vanilla extract or 1 teaspoon raw vanilla powder
½ cup coconut butter (also called coconut manna)
½ cup raw cacao powder
1 teaspoon cinnamon
½ tsp ground nutmeg or cardamom
Pinch sea salt
Honey or agave nectar, as needed for taste
- Drain the dates, and all with all the other ingredients to a food processor or blender.
- Blend until totally smooth, scraping down sides if necessary.
- Taste, and add sweetener as needed.
- Scoop out into serving dishes and enjoy immediately, or store in covered containers for up to a week. Extras can also be frozen.
Yield: about 2 cups mousse