The first time I heard about combining avocados with chocolate was while watching the organic living documentary Go Further several years ago. I watched in awe as chef Renée Loux made an unctuous vegan chocolate mousse using avocados rather than heavy cream and eggs. While that piqued my curiosity instantly, I only got around to experimenting with these two ingredients recently.
If you’re searching for a quick, easy and healthier dessert for Valentine’s Day, look no further. This decadent Avocado & Chocolate Mousse won’t disappoint. Sweetened with medjool dates and a little bit of agave nectar, you can indulge guilt-free.
Avocado & Chocolate Mousse
- 2 ripe avocados, peeled and pitted
- 4 large medjool dates*, pitted
- 1/4 cup dark chocolate
- 1/4 cup cocoa powder
- 1 cup soy milk
- 1 tbsp agave nectar
- 1 tsp vanilla extract
- Cocoa nibs
- Fresh mint
*Note: If your dates are quite dry, first soak them in hot water for 10 minutes. Drain, pit and set aside.
Melt the chocolate over very low heat or using a double boiler. Set aside.
In the bowl of a food processor, add the pitted avocados and dates, melted chocolate, cocoa powder, vanilla extract and agave nectar. Turn on the food processor and gradually pour in the soy milk through the feed tube.
Process until smooth and silky, about 2-3 minutes.
Divide the mousse evenly between four ramekins / dessert dishes.
P.S. I used the cups that came with my asian teapot as they’re the perfect size.
Refrigerate for 30 minutes. For serving, top each chocolate mousse with cocoa nibs and a sprig of fresh mint. Devour!
Recipe inspired by Renée Loux.