Chocolate Mousse That’s Perfect For Valentine’s Day… And Every Day!

What do you do when have a large bowl of rapidly ripening avocados and don’t want to waste them?

 

chocolate mousseMake chocolate mousse, of course!

Now there are a lot of chocolate mousse recipes out there, but I am always trying to make mine tastier.

This happened to turn out to be my favourite…so far.

It is rich in enzymes, antioxidants, healthy fats. And It just so happens to be very satisfying.

Avocados pack a power punch of nutritional goodness:

They have:

  • 400% more fiber than broccoli per cup.
  • The healthy kind of fat.
  • A natural chemical called persin that seems to be chemotherapeutic in nature.(1) (2)  

 

Here is what I used:

  • 3 small avocados
  • 5 Tbs cacao powder
  • 1 tsp maca powder (If you don’t have maca you could substitute very finely ground almonds, walnuts or cashews, or just leave it out.)
  • ½ cup almond milk (I like to make mine up with half the normal amount of water, so it’s extra creamy and then I add water as necessary depending on what I’m making.)
  • ⅛ tsp Himalayan salt
  • 1 tsp freshly ground coffee
  • ⅛ teaspoon monk fruit sweetener. If you like your mousse sweet, use ½ tsp. (I dissolved mine in a tiny bit of hot water first.)

 

Maca powder is a root vegetable that is a good thickening agent.

It is also good because:

  • It is an adaptogenic herb: it helps our body deal with stress. That, coupled with its energy inducing properties, make it a good way to get a boost, without taxing the adrenals.
  • It increases libido, significantly!
  • It is loaded with healthy nutrients and is a great source of antioxidants.

 

Here is a detailed article that discusses how maca can help men with libido and sexual performance:

http://www.naturally-boost-testosterone.com/maca-root-benefits-for-men/

 

Homemade almond milk is nutritious as well because:

  • It is low in calories, even though it is a nutty, rich drink.
  • It is high in vitamin E. You can get your daily recommended intake in just two cups.
  • It has a low glycemic index and won’t spike your blood sugar.

 

chocolate mousse

 

As many of you know, I normally only use stevia as a sweetener, because it is zero glycemic, has liver and pancreas benefits, does not cause cravings, and it does not aggravate candida-type symptoms. The downside of stevia is it does have an aftertaste (which I actually prefer compared to the serious health drawbacks of sugar and artificial sweeteners).

Recently I have tried monk fruit, and so far I have found it to not only taste better, it does not give me sugar cravings or any other symptoms. Here’s an article about why monk fruit is a great sweetener. Here’s a link on why monk fruit is a great sweetener.

 

Monk fruit is an excellent, potent sweetener, without the sugar content. Instead of sugar, it has a chemical called mogroside, which is low glycemic in nature, so it doesn’t spike insulin. The interesting thing is that those mogrosides are also incredibly powerful antioxidants. This fruit is also anti cancer in nature, and functions as an antihistamine.

 

When you compare monk fruit with highly-process cane sugar, there is no comparison.

 

And as for chocolate mousse or pudding from a packet? No way! This is so easy to make. When you can get the richness, freshness, and health benefits of this chocolate mousse, why would you choose a gelatin-based, high sugar and fat, chemical laden compound?

 

You can enjoy rich, chocolatey goodness, and treat your body well at the same time.

 

chocolate mousse

 

 

How do you actually make the chocolate mousse? This is the best part because it’s so easy:

 

Put all the ingredients into a food processor together and blend until smooth. You can use any blender for this, but you will get the smoothest and creamiest consistency with a food processor.

 

Scoop into dessert glasses. Any cup or small bowl will do.  

 

Top with whatever you have in your pantry. I happened to have some dessicated coconut, cacao and freeze dried strawberries.

One of the beauties of raw desserts is not only that they are rich in enzymes and retain their nutrient density, but you have a lot of flexibility to change the ingredients to suit your taste buds. Feel free to edit or swap something and let us know in the comments how it tastes!

Add one last dusting of cacao powder if you like.

 

Cover and refrigerate for at least 30 minutes. I left mine in for 2 hours before devouring.

chocolate mousse

 

 

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