So I think Avocado is such a gift to the health-conscious menu, its has many and varied nutritional qualities and even more applications in food preparation. Sadly, I personally cannot eat it (and I truly mean I am sad about this!), my body has decided that it is intolerant and reacts in a rather negative way when I do venture close.
However, not something for the general wholefood community to miss, let me present (what I am told) is a superb recipe twist on an old favourite thanks to Sarah Wilson of I Quit Sugar fame:
She suggests…Try making this Avocado + Chocolate Mousse for a dinner party dessert. The avocado acts a bit like a secret ingredient – helping create a really creamy texture, without the taste of avocado! Adding the chia seeds provides a good dose of fibre and gives the mousse a thicker texture.
- 2 ripe avocados.
- 1/2 cup coconut cream, chilled so that it’s firm.
- 1/4 cup raw cacao powder.
- 1 tablespoon chia seeds.
- 2 teaspoons rice malt syrup.
- 1 teaspoon vanilla extract.
- 1/2 teaspoon ground cinnamon.
- pinch sea salt.
- 1. Whiz all the ingredients in a blender until smooth.
2. Scoop the mousse into small serving dishes, such as antique teacups and put in the fridge to chill for at least two hours.
- Make sure to use ripe avocados
- We recommend Pureharvest rice malt syrup.
We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can.