Vegan Dark Chocolate Mousse – All Natural Recipe, Dairy-Free Dessert. Sugar Free Option. Healthy and Delicious.
This chocolate mousse has a secret ingredient that I’m sure will make some of you cringe, but you’re going to have to trust me here. Have I ever steered you wrong? The secret to creamy, delectable mousse without a hint of dairy is… wait for it… ripe avocados! Have I completely lost it? Perhaps, but look at that luscious mousse. It’s really quite delicious. Why shouldn’t the noble avocado’s usefulness stretch beyond the occasional bowl of guacamole?
Avocados are considered fruit, although they are quite different from their sweeter tree fruit relatives. Of all fruits avocados are the highest in oil and protein, making them a great energy source. They are native to areas of Central and South America and according to archaeological evidence have been around for nearly 7,000 years. Historian and writer Fernández de Oviedo was one of the first Europeans to try an avocado. He saw a similarity between the shape of avocados and pears; because of this, he ate his avocado with cheese. Today avocados are eaten in a variety of recipes and preparations, from savory to spicy to sweet.
I’ve used this avocado mousse-making method for a few years now; I can’t remember where I first learned to substitute avocado for cream and egg, but I was quickly hooked by the ease and simplicity of it. The results are incredibly tasty, especially after chilling. Avocado gives a creamy richness without dairy. I use an ample amount of cocoa as well as melted chocolate to give it a rich dark chocolate flavor, and I add some cinnamon for a touch of spice. Some studies suggest that cinnamon may help to regulate blood sugar levels, although more study is needed to confirm this association. That said, there is no doubt that this is healthier than the average chocolate mousse. Avocados, which are high in healthy fat and protein, give this mousse a boost of nutrition that makes it even more irresistible.
I usually make this mousse with regular white sugar, but after receiving many requests for lower-glycemic dessert recipes I decided to test it with agave. It worked out great. You can also try stevia or another sugar-free sweetener to make it diabetic friendly. However you decide to sweeten it, remember that chilling in the refrigerator will mellow the flavor a bit, so be sure to add a little more sweetener than you think you need to get the flavor just right for serving.
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- 4 whole ripe avocados peeled and pitted (weighing about 1 1/2 lbs unpeeled)
- 1/2 cup cocoa powder
- 4 oz dairy free dark chocolate, melted double check to make sure it is dairy free
- 1/4 tsp cinnamon Ceylon cinnamon is best
- 1/4 heaping tsp salt
- 1/2 cup agave or 3/4 cup granulated white sugar or natural sweetener of your choice (add more or less to taste if desired)
- 1 tbsp vanilla
- Raspberries and fresh mint leaves (optional garnish)
- In the bowl of a food processor, combine all ingredients and process until smooth.
- Divide into bowls or dessert dishes and chill until ready to serve, at least 2 hours. Garnish with raspberries and fresh mint leaves, if desired.