Chocolate Macadamia Avocado Mousse- gluten free, vegan, no added sugar
In our house, we love avocado and dark chocolate.
While living in Europe and Chile, I lived off of these very normal foods there which are much more expensive in the USA and considered almost treats or delicacies. These are two foods I cannot live without and my husband and son have adopted these foods are a normal part of their diet also.
It is very difficult for me to find desserts that I can eat with my many food allergies, so when I find something delicious and friendly for my tummy, I have to tell the world about it.
This recipe was adapted from a recipe I found for pudding, but I made it a bit differently to make it just a tad healthier and a dessert that I can enjoy with allergy issues.
1 1/2 ripe avocados
1 large ripe banana
1/2 cup unsweetened cocoa powder
30 dates, pitted and stemmed
Approximately 1/2 cup macadamia nut butter (see recipe below)
1/4 cup Good Karma flaxmilk or non-dairy milk
Nut butter recipe:
1 cup raw macadamia nuts
1/4 tsp salt
2 Tbsp safflower oil
Place all ingredients in food processor. Process until combined and thickened. Transfer into a bowl and cover. Place in refrigerator to chill for at least 2 hours prior to enjoying.
2 Tablespoons coconut oil
1 plantain just turning yellow but not too ripe
Salt to taste
Heat a medium sized pan over medium high heat.
Peel plantain and cut it into small slices about 1/4 inch thick.
Once the pan and oil are good and hot, add in the plantain. Sprinkle with salt. Cook for 3 minutes and then flip the plantain pieces over. Sprinkle with a little more salt. Cook for another 3 minutes and remove from the pan. Place on a paper towel lined plate to absorb any excess oil.
When serving the mousse, transfer into serving bowls and top with plantains.