Raw Cacao Avocado Mousse + Coconut Milk Whipped Cream with Raspberry Sauce Chaser
Years ago when I centered in on a dairy-free lifestyle, finding healthy options for familiar treats were definitely at the top of the list. And although there are lots available for such an adventure, zeroing in on a cross over flavor match was an absolute must. Who knew Avocados were such a great vehicle for delivering something sweet and so decadent. They're definitely versatile and a staple among vegans but to extend it's creamy yummy goodness along the sweet path was simply PERFECT. There are several ways to prepare Avocado Chocolate Mousse…ALL based on personal taste preferences. My favorite is paired with Coconut Milk Whipped Cream and Raspberries. But instead of walking the line with this creative food story, I wanted to try something a little different. So I changed up a few variables...raw cacao vs cocoa (read more here about the differences), a raspberry sauce in place of the actual fruit (I must say the raspberry sauce alone was a win for me, almost drank the entire bounty, all under the guise of taste testing, haha), and rearranged the typical presentation to something a little more fun and whimsical. Meet Raw Cacao Avocado Mousse + Coconut Milk Whipped Cream with Raspberry Sauce Chaser. Isn't she pretty:)
Here's what you'll need to get started...
Raw Cacao Avocado Mousse
4 small ripe avocados (if use larger size, may need to adjust below measurements accordingly)
1/4 cup raw cacao ((I like Raw Cacao Powder by Navitas Naturals)
1/4 cup honey
3 tsp almond extract (I like almond flavor so sometimes I throw in an extra tsp)
1 tsp vanilla extract
1/2 tsp salt (heaping)
1/2 tsp liquid stevia (optional…I use this to add a touch more sweetness)
Cut open the avocados and carefully remove the pit. Scoop the flesh out and place in a food processor. Add rest of ingredients and blitz until incorporated. Transfer mousse mixture into a pastry bag for dispensing and place in refrigerator while prep other components.
2 12oz bags thawed frozen raspberries (approx. 4 cups)
1/4 cup maple syrup
juice of 1/2 lemon
Place all ingredients in a sauce pan and bring up to heat, simmer for 15 minutes. Remove from heat and strain fruit through a fine mesh strainer into a large bowl for cooling. Place in a storage container (such as mason jar) and place in refrigerator.
Coconut Milk Whipped Cream
1 can of full fat coconut milk (refrigerated overnight)
1 tbsp powdered sugar
2 tbsp of raspberry sauce mixture (optional)
Using a spoon, scoop out all the milk that has solidified and settled at the top. Place in a mixing bowl. Only the coconut water portion of the can should be remaining. Keep this in refrigerator to use in other culinary dishes. To the mixing bowl add the powdered sugar. Mix on medium to medium high speed till doubles in volume and forms stiff peaks. If want a slight raspberry flavor, add the sauce mixture here and mix till incorporated. Scoop mixture into a pastry bag for dispensing and place in refrigerator.
Let everything chill for an hour then get ready to have some fun. Use a similar set up as I have below or try your own personal creative ideas for presentation. However you decide, there's no messing it up because all the flavors combined are simply wonderful. ENJOY!!