Prep Time: 10 minutes
Cook Time: None
This recipe makes creating rich, dark chocolate mousse a breeze, and it combines powerful antioxidants, high fiber, numerous vitamins and minerals with medium chained fatty acids for a healthy, low sugar alternative to the original dish.
Avocados are a powerful super food with more potassium than a banana, high in fiber and rich in texture. There is evidence that despite the fact that they are high in fat, they help to lower cholesterol, fight cancer, and combat diabetes, stroke and heart disease. The monounsaturated fat found in Avocados is mainly from oleic acid which is considered a heart healthy fat.
Coconut oil has become a star of the health world with a unique mix of short and medium chain fatty acids present. Primarily composed of luaric acid and myristic acid but with additional phytochemicals (naturally occurring plant enzymes with presumed health benefits) this darling of the raw cuisine movement is an easy favorite because of its beautiful, aromatic smell and sublime texture. Be careful when purchasing coconut oil, you want to look for 100% virgin coconut oil with no hydrogenation or mixing with filler oils to reap the health benefits. Coconut oil is solid at room temperature (usually a bad health indicator and still controversial) and for this reason you will want to gently warm to liquid for incorporation into the recipe. Heating oil at high temperatures changes the molecular structure and may reduce health benefits.
- 2 large avocado
- ½ cup maple syrup
- 3 Tbl liquid coconut oil
- 1 tsp vanilla bean paste
- ½ tsp balsamic vinegar
- ½ cup 100% cocoa powder
- ½ tsp pink sea salt
- pinch of cinnamon
1. In a food processor ,combine pitted, skinned avocado flesh, maple syrup, gently warmed coconut oil (heat until just melted but not hot), vanilla bean paste, balsamic vinegar (do not substitute regular vinegar, the taste is worth the cost) and mix until the puree is a uniform color and consistency.
2. Slowly add the dry ingredients until well blended, being careful to scrape the sides of the bowl.
3. For added volume and mousse like texture, transfer the mixture to an electric beater and beat on high for two minutes.
Enjoy!! Mousse does not need to be “set” in the refrigerator, the texture should be acceptable right from the mixer. However, the dish is best served cold, so you may want to chill for at least two hours. The end result is pure, dark chocolate silk that does a body good. You may substitute unsweetened baking chocolate warmed in a double boiler for the cocoa powder with a creamier mousse texture as a result.
*Image courtesy Flickr creative commons.