Chef Mareya Ibrahim and I have one very big thing in common. We both give a “fork” about what we put in our bodies. She’s got a new book out called Eat Like You Give A Fork, and I caught up with her recently at Melissa’s Produce, and she made this Chocolate Avocado Mousse that was to die for.
I was really skeptical about the consistency and texture being equal to that of classic chocolate pudding or mousse. The chefs at Melissa’s had made plenty for us to try, and I was pleasantly surprised! She gave a demonstration on how to make it, and I knew I had to give it a go as well.
The beauty of recipes, is that you can customize them to suit your needs easily. For instance, in her book, she calls for raspberries in her coulis. I didn’t want to buy raspberries, because I have boysenberries from my garden. Since they’re a similar berry, as local as you can get, and organic with the least carbon footprint you can imagine, the substitute was a no-brainer. I even gave my coulis a bit more of a lemony kick with some zest from the lemon.
The best part of this recipe is that I’m fairly certain that you’ll have all of the ingredients in your pantry/fridge already. The ingredients are so simple, and SO effective. Avocados, cocoa powder, and sugar or sugar substitute make up the essence of the dish. Add in some plant milk and filtered water to loosen it up a bit, and that’s it. So simple, right?
In my version, I used agave syrup to sweeten the pudding in lieu of stevia because that’s what I had. You could easily substitute sugar too. My advice for that is to start with a little, mix, taste, and keep going until you get to your desired sweetness.
I love the combination of the tart berry coulis that helps cut through the rich creaminess of the avocado. Top it off with a cloud-like coconut cream, and you’ve got yourself the sexiest dessert of the year!
This book has tons of healthy recipes, that I love. I feel like I’m indulging while still minding my body. Give it a whirl!
Dark Chocolate Avocado Mousse with Raspberry Coulis and Coconut Whip
For The Coulis
- 1 Cup Fresh Raspberries
- 1 Teaspoon Stevia Granulated
- 2 Teaspoons Fresh Lemon Juice
For The Pudding
- 1 Whole Avocado Large, Ripe
- 1/4 Cup Cocoa Powder Unsweetened
- 1/4 Cup Almond Milk Unsweetened
- 1/4 Cup Stevia Granulated
- Make the Coulis: In a small saucepan, combine the raspberries, stevia, and 1/2 cup water and bring to a boil. Reduce the heat to low and cook for about 10 minutes. Remove from the heat and push the mixture through a fine-mesh strainer into a clean bowl. Whisk in the lemon juice. Let cool to room temperature.
- Make the Mousse: Halve and pit the avocado. Scoop the avocado flesh out of the skin using a spoon and drop it into a food processor. Pulse the avocado until smooth.
- Add the cocoa powder, almond milk, stevia, and 1/2 cup water and pulse again until completely blended and smooth.
- Evenly distribute the mousse among four martini glasses, champagne flutes, ramekins, or mason jars and divide the raspberry coulis among them. Chill for at least 1 hour before serving.
- Before serving, top as desired and eat it up with a spoon!
*Disclaimer: Melissa’s Produce hosted this event for Mareya Ibrahim, in promotion of her new book, Eat Like You Give A Fork. I was given her book, and produce, but was not compensated in any other way. All opinions are completely my own.
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