Recently I hosted a food tasting and photo shoot day where I invited a host of friends to road test some recipes for me. This Choc Avo Mousse was on the list and the recipe is from the IQS Kids recipe book that was published earlier this year. Whether you eat it for breakfast, an afternoon snack or even dessert, the great thing about this mousse is that you can’t taste the avocado! Most of my food tasters really enjoy it. I’ve layered it with berry puree and shredded coconut but its good enough to eat on its own.
Packed with healthy fats and nutrient dense this Choc Avo Mousse is low in sugar making it a really healthy snack for kiddo’s both big and small at any time of the day.
Did you know? Avocados are rich in antioxidants. According to studies, avocados have been shown to aid the absorption of two key carotenoid antioxidants – lycopene and beta-carotene. Because of the fat composition of avocados it also makes them an anti-inflammatory food. The lovely dark green flesh directly under the skin is where the greatest concentration of the carotenoids are, so when you are removing the fruit from it’s skin use your fingers to peel them rather than cut the skin away.
Follow these steps:
1. Slice the avocado through length ways all the way around the fruit.
2. Twist the two halves so that they come away from the seed.
3. Remove the seed.
4. Cut the two halves in half again, lengthwise.
5. Using your thumb and forefinger, pinch the top of the skin and peel away like peeling a banana.
Of course if you don’t need the avocado for a salad where it needs to look pretty, you could simply scoop the avocado out of the skin with a spoon. The point is to keep the layer of the darkest green flesh to get the maximum health benefits from the fruit.
- 2 large ripe avocados
- ½ cup chilled coconut milk or cream
- ¼ cup raw cacao
- 1 Tablespoon chia seeds
- 2 teaspoons granulated stevia or 2 teaspoons rice syrup (I used rice syrup and added more for a sweeter taste)
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (I used more as I like the cinnamon taste)
- Pinch of sea salt
- 1½ cups frozen mixed berries (I used raspberries and blueberries)
- ¾ cup shredded coconut
- Blend or process avocados, coconut cream, cacao, sweetener, vanilla, sea salt and cinnamon until smooth and creamy.
- Place in fridge to set for a minimum of 1 hour. Sets really well in about 4 hours.
- Meanwhile blitz your frozen berries until pureed.
- Layer up your mousse with the berry puree and shredded coconut.
Note: If you are trying to cut out sugars then keep to the original measure of 2 teaspoons of rice syrup. If you want to change up the recipe because you don’t mind the sugar hit then you could use honey, coconut sugar or maple syrup.
Never tried avocado in a mousse before – try this one you will be pleasantly surprised.
Click here to see the I Quit Sugar Kids Cookbook – DIGITAL