Valentine’s Day is still weeks away, but we can feel the stirrings of chocolate shavings even now. Even those of us who aren’t amazing home chefs will bust out an apron for a good chocolate recipes, whether it be an apres-cleanse chocolate smoothie or a batch of raw truffles. This avocado-based chocolate dessert from our gal Claire Thomas of Kitchy Kitchen is completely vegan and full of nutrition. It’s also ridiculously decadent – which is just what we’re looking for come February Fourteenth. Fall in love Claire’s take on a classic pot de creme…
I’m a bit of a dessert zombie, in that my hunt for sweets is relentless and destructive. I will continually bump up against a pantry door if I suspect chocolate is locked behind. So when I’m trying to be sort of good, I have to fight a lot of sweet tooth urges. This is my take on a vegan chocolate pudding that’s filled with nutrients and “good” fat. Enjoy!
Claire Thomas’ Avocado Chocolate Mousse
serves 2
Ingredients:
For the mousse:
1 large ripe avocado
1/4 cup unsweetened cocoa powder
1/4 cup almond coconut milk
2 Tbsp agave nectar
1 Tbsp natural vanilla extract
1 Tbsp coconut oil, melted
2 Tbsp finely chopped bittersweet chocolate
For coconut whipped cream (makes 2 cups):
1 15-ounce can full-fat coconut milk (I used Native Forest
)
1 Tbsp agave nectar
1 tsp vanilla extract
Directions:
For the mousse:
In a food processor, purée the avocado until smooth. Mix together the cocoa powder and milk until combined and add to the avocado, along with the remaining ingredients, except for the chopped chocolate. Mix until well combined. Transfer the mousse to individual bowls and store in the fridge until ready to eat. Top with chopped bittersweet chocolate and coconut whipped cream.
For coconut whipped cream:
Set the can in the fridge overnight so that the coconut fat solids separate from the coconut water. Open the can and carefully pour out the thick coconut cream. With an electric whisk, beat the cream, agave, and vanilla extract on very stiff until peaks form, about 5 to 7 minutes. You need it very stiff so it can support the pudding.
I’m sort of blown away that your lovely recipe includes agave nectar. Agave has been proven time and time again to have no nutritional value, to be highly refined and processed food, and be as bad for us as high fructose corn syrup. Agave has at least 55% fructose in it, most times more. Just because it is low glycemic does not make it nutritionally dense or good for us. I think there are so many other more worthy sweeteners to use.
which sweetener would you recommend for this?