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Chocolate Raspberry "Mousse"

March 23, 2015

 I have a sweet tooth. It is one of the reasons that the saying "baby got back" is applicable to me. (Part of it also might be genetics, since I remember being 13 years old and a size zero and having boys tell me I have a big butt. I am pretty sure that my love of food hasn't exactly hurt my butt fund deposits either.) Last night I was craving something sweet and took inventory of what was in my pantry. I was thinking about making cookies, but decided on this instead. My husband was like "Holy crap this is yummy". He is still not on board with my dairy free, gluten free, clean eating "non sense". When told him it was made with avocados and coconut milk he was completely confused. How could this deliciously indulgent desert be dairy free and made from avocados. Either way, we were both quite pleased and I will be making this again for sure.
Serves 2-4 (depending on your level of greed) :)

 

Ingredients:
1 can organic coconut milk
1 ripe avocado
1/3 cup raw cocoa powder
1/3 cup pure organic maple syrup
1 tbsp pure vanilla extract
3/4 cup frozen raspberries
2 tbsp raw cane sugar (optional... I added them for a crunch)

 

Instructions:
1. Pop the can of coconut milk in the freezer for 10 minutes. Remove and open it. Scoop all of the thick "fat" off and discard the liquid part. Add the fat to a standmixer (or you could use an electric whisk) and whisk for 1-2 minutes. It should begin to whip up.
2. In a food processor, combine the avocado, maple syrup and the vanilla. Puree until smooth.
3. Remove all of the contents of the food processor and add them to your stand mixer. Continue to whisk together for another minute.
4. Add the frozen raspberries (and raw sugar if you want) and whisk for 30 seconds. You want to break up the raspberries a bit in this process.
5. Spoon into 2-4 bowls and pop back into the freezer for 5-10 minutes.
Serve and enjoy!

 

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