Chocolate Avocado Mousse

My friend refers to this dessert as my “Angels In Your Mouth” pudding. That sounds much more appealing than Chocolate Avocado Mousse!

When the raw foods movement was at its peak, there were dozens of recipes for chocolate avocado pudding. I thought they must be disgusting – I mean how could guacamole with chocolate be good?!!!

Then I tried it, and it was actually pretty good taste wise with a nice intense chocolate flavor… But, there was one big problem – everyone was making it too oily and heavy! The texture was nowhere near the fluffy mousse I was longing for.

So I experimented over and over until I got a dessert with a consistency I am happy to slip into.

And best of all, it’s a dessert recipe I am happy to offer my clients as a healthy alternative that doesn’t “taste healthy”.

Besides being packed with fats you need for hormonal balance and brain health, it’s also loaded with magnesium – avocadoes, chocolate, and cashews are all high magnesium foods.

In fact a craving for chocolate is often a sign that you are low in magnesium.

Magnesium is a “master mineral” needed for over 300 other biochemical reactions in our bodies. One of the most important for us women is blood sugar balance, which in turn positively impacts hormonal balance and brain health.

Making sure you get enough magnesium daily is one of my top recommendations for women of all ages, but especially when you are entering perimenopause and menopause.

Who knew you could get more than just emotional support from a bowl of chocolate mousse?!

 

“Angels in Your Mouth” Chocolate Avocado Mousse

The name for this mousse comes from an Italian friend of mine who exclaimed upon tasting it – “it’s like having angels in your mouth!”

Serves 4 generously

1 cup cashewssoak for 4-6 hours or overnight. Drain water and use the whole amount – it will be almost 2 cups!

1/2 cup avocado

4 T datestake care to remove the pits

4T maple syrup, or use vanilla stevia to taste with a little extra water for blending

3T raw cacao or regular cocoa powder

1 ½ T key lime or lemon juice

1 T coconut oil, soft, or melted

1/4t salt

3/4 cup water

1-2 drops of peppermint essential oil – organic

  • put the water and peppermint oil in the blender first
  • add the rest of the ingredients
  • blend until light and smooth
  • chill for at least one hour before serving
  • garnish with a peppermint sprig

 

Tips: Just like a mousse made with eggs and cream, there’s a technique necessary to get this mousse to the right fluffiness!

  • It’s important to use a good blender for this recipe in order to get the cashews very creamy. If your blender is not up to speed, try blending in smaller batches, or, start with 1/2 cup raw unsalted cashew butter.
  • Try not to blend too long or the fats in the avocado will separate and make it look and feel greasy.
  • To double the recipe – put everything in a mixing bowl and stir well, then blend in batches until perfectly smooth – when you are finished blending make sure to mix all the batches together well – then spoon into individual glasses and garnish with mint leaves.

 

Banner Photo by Brooke Lark on Unsplash; Avocado photo by: Charles 🇵🇭 on Unsplash

Katherine Miller

Katherine is the founder of Mbodiedwomen.com. As an executive health coach and master plant-powered chef, she specializes in Mbodied Mastery for ambitious professional women, empowering them to live the life they love and make their mark in the world.