You avoid the sugar-covered donuts left out for the taking in the break room. They’re too forbidden. You say “no thank you” to the ice cream and cake at your coworker’s birthday party. Your digestive system doesn’t do dairy. But that doesn’t mean your day is without a sweet indulgence. This avocado mousse is the perfect treat for health conscious foodies. It’s made with black cherry fruit spread and topped with rich coconut cream, so each bite tastes almost too sinful to be good for you. But, lucky for you, this dessert does your body good!
Serves 2
Ingredients
Avocado Mousse
1 avocado
2 Tbsp. cacao powder
2 Tbsp. raw honey (or maple syrup for vegan version)
¼ tsp. vanilla extract
Dash of Redmond Real Salt
1-1/2 Tbsp. black cherry fruit spread
Whipped Coconut Cream
1 (14 oz.) can coconut cream, refrigerated overnight
2 Tbsp. organic powdered sugar
1/8 tsp. vanilla extract
Directions
- Make avocado mousse. In a food processor, blend all mousse ingredients until smooth and creamy. (Alternatively, you can mash avocado with a fork and then cacao powder and honey.) Adjust ingredients to taste. (If you want the mousse to be sweeter, add more honey. If you want it to be more chocolaty, add more cacao.)
- Make whipped coconut cream. Remove coconut cream from fridge without shaking. Using a spoon, remove the thick top layer of cream and add to a blender or a chilled mixing bowl. Add powdered sugar and vanilla and blend or beat with a hand mixer until thick and creamy.
- To serve, spoon mousse into 2 glasses and top with coconut cream. Garnish with fresh cherries or berries, if desired.
Liana’s tips:
- If using a mixing bowl and hand mixer for the coconut cream, chill mixing bowl before using. This will help keep the cream cold while mixing.
- The mousse will harden the longer it is refrigerated.