a recipe for chocolate mousse you'd never know was healthy...

Posted by Fia Skye on

We were in search of a luscious chocolate dessert for a dear friend's birthday - but it needed to be vegan...

Leave it to Minx Boren (an extraordinary women many know as Coach Minx)... to come up with something any chocolate lover will love. 

I am neither vegan nor a chocolate lover, which makes me perfectly objective. This is ridiculously wonderful. Total comfort food AND dare I say, healthy! 

If you have any questions about this - I encourage you to reach out to Minx directly. She is absolutely fantastic.

Here is the recipe, exactly as Minx gave it to us - my notes are at the very end...


Raw Cacao Avocado Mousse

Blend or food process until smooth

(if you have a Vitamix, use the tamper and scrape the sides several times)

4 nicely RIPE (but not brown) Hass avocados (the ones with the bumpy dark skin)

6 oz. macadamia nut milk or coconut milk (approx/depends on size of avocados – aim for thick consistency)

1/3 cup raw cacao powder (Navitas brand is good…and there are others. Do NOT use cocoa)

1/3 – 2/3 cup coconut nectar – to taste. It has the lowest glycemic index of any sweetener (Coconut Secrets brand is excellent)

You can also mix 1/3 c coconut nectar with 1/3 cup organic maple syrup

(OR 2/3 cup of maple syrup which is my fave BUT I don’t because I aim for less sweet and fewer carbs

1+ tsp vanilla

Pinch of sea salt

You can add shredded coconut, Goji berries, cacao nibs, or any kind of berries as an optional garnish when serving.

You can serve it over fresh fruit or spread on top of /sandwiched between two cookies. You can take leftover cookie crumbs and sprinkle on top as a garnish.

Keeps in the frig for 10+ days


Fia's Notes:

* I used coconut milk which worked perfectly well with 4 smaller (not what I would consider the usual size) Hass avocados - I wondered if they were too small, they were not.

*Having tried a crazy amount of cocoa powders, I will echo Minx's recommendation of the Navitas cacao powder - it's worth it. 

*It's my habit to add a dash of ground espresso in chocolate desserts - not espresso, just the finely ground beans, and this worked beautifully

*Opted for maple syrup because it's what we had on hand

*I used an immersion blender and a bowl - gorgeously smooth

*We topped with mint from our herb garden - though we all preferred sea salt lightly dusted on top 

the next day, Kai enjoyed finished the tiny bit leftover with fresh strawberries and peaches, he was rather happy with this

and we all agreed cinnamon and cayenne pepper added to this could be an excellent version of Mexican chocolate mousse... 

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