Source: California Avocado Commission
Think this indulgent-looking dessert is rich with cream, chocolate and eggs? Think again—it’s actually 100% vegan and dairy-free for a healthier take on a traditional mousse. Chef Morabito blends raw ingredients, including cashews, coconut oil, avocado and unsweetened cacao powder, to give this dessert a silky mouthfeel and full chocolate flavor. The addition of cinnamon follows the trend of incorporating the spice into chocolate recipes.
2 3/4 oz. raw cashews (soaked 3 hr.)
3 oz. extra virgin coconut oil
6 oz. honey or agave nectar
6 oz. cold purified water
2 oz. unsweetened cacao powder
3/4 oz. organic soy lecithin granules
2 tsp. vanilla extract
1 tsp. vanilla powder
1 tsp. ground cinnamon
1/4 tsp. ground cardamom
1/4 tsp. sea salt
1 large California avocado, pitted, peeled and coarsely chopped
Raspberries and mint leaves, for garnish
- Drain cashews. Place all ingredients except avocado and garnishes into food processor or high-powered blender. Process until smooth.
- Add chopped avocado; process while occasionally scraping down sides of container until mixture is silky smooth.
- Divide mixture evenly into six bowls or glasses. Refrigerate at least 30 min. to set or up to 8 hr. for a firmer mousse.
- For service, garnish with raspberries and mint.