Peanut Butter and Avocado Chocolate Mousse Swirl topped with Coconut Milk Whipped Cream
Birthday month comes to a close with a HAPPY Halloween. We made it through October. My Birthday kicks off the first day of the month so in some ways, in a lot of ways actually, October is my return to self month. A time to recalibrate where I am, where I’m going and to clean off all those old cobwebs that stay stuck in the corners of life, you know those, the ones that never really fully coming into expression. It’s time to clean them away because there are renewed webs to weave, new adventures to be had and new heart experiences just piled at the door of life. So today, I’m out with my broom, flying around, tidying up and scattering a glitter trail full of magic. Let’s ALL get out there and plant some intentional magical seeds.
Continue below to check out this months Birthday Food Story Adventure as well as a surprise blast from the past gallery of some Halloween Flash Back favorites:)
Here’s what you need to get started…
4 small ripe Avocados
1 cup Peanut Butter(unsweetened)
1/4 cup Cacao Powder
1 full fat canned Coconut Milk
1/4 cup Coconut Water(from the above can on standby)
1 cup Almond Yogurt
1/4 cup Coconut Palm Sugar
1/4 cup Honey or Raw Sugar Simple Syrup or Agave or Brown Rice Syrup
1/4 cup Powdered Sugar
2 tsp Almond Extract
1 tsp Vanilla Extract
OK, let’s first start by making the Coconut Milk Whipped Cream because chilling it in the refrigerator before using helps give it those delicious mountain peaks of goodness that hold all the extra toppings. A little pre note here though, place your full fat canned Coconut Milk in the fridge for at least 24hrs prior to making, this solidifies it therefore giving us the right consistency in which to work. So noooooow, open your cold canned Coconut Milk and scoop out all the solids into a mixing bowl, add in Powdered Sugar and let it whip. There’s no trick here, just allow it to run till it thickens up. Also be sure to save the remaining Coconut Water from the can to use in other delicious ways. Place the sweet goodness in a sealed container or piping bag and toss in the fridge till you’re ready to dispense.
Now let’s get going on Peanut Butter Mousse. In a food processor add Peanut Butter, Almond Yogurt, Coconut Palm Sugar, Vanilla and a pinch of Himalayan Salt. Blitz till creamy smooth. Do a taste test and if you feel you need more of any ingredient then add a little bit. I like to keep the left over Coconut Water handy just in case you need to loosen things up. Again there’s no right or wrong way here just craft to your liking. When satisfied, scoop out the Peanut Butter Mousse and place in a sealed container or piping bag and place in the fridge.
Last, let’s get the Avocado Chocolate Mousse in motion. Carefully open each Avocado and scoop the pulp out into a food processor then add the Cacao Powder, Honey, Almond Extract and Himalayan Salt to taste. Give it a good whirl on high(occasionally scraping down the sides) till your mix is Mousse worthy texture. Place in a sealed container or piping bag and place in the fridge.
OK, now’s your chance to get all artsy with your palette worthy creations. Scoop a healthy dollop of each into a serving dish or use a piping bag to swirl them together. Top with more Coconut Milk Whipped Cream, Chocolate Chips and ENJOY:)
HALLOWEEN FLASH BACK…
Just for fun here are a few past Halloween costume creations. In my world dressing up is an all or nothing event. Below you’ll find me masquerading around as Black Swan, a Post Apocalyptic Warrior and one of my favs Queen Amidala.
AND…below are a few of my favorite Halloween makeup creations for friends:)