So you’re in love with a very intolerant person? Oh poor you! Why do you love such a bad person? Aha just making a little fun, I mean a person with food intolerance of course ! But that’s quiet difficult too you know… How do you treat your lover, husband or family member when they can’t eat dessert because they are egg-intolerant, gluten-intolerant, refined sugar-intolerant, lactose-intolerant…?
Don’t have any idea what you’re going the end the menu with on Valentine’s day? Here I have a super simple last minute dessert for the occasion.
It’s not very new. Many have a tried it but I can say it really tastes like chocolate mousse and you couldn’t say it’s made of avocado. I added coconut yogurt, espresso powder and cinnamon to my recipe because the basic version you usually find was a little bit too plain. Now these little additions make all the difference in my opinion. Without the coconut yogurt, I felt you could taste a bit the avocados but the version with it was perfect. Also, don’t skip the espresso powder. It develops the taste of the cacao.
And the good news my friend is that it’s totally guilt-free!! I would even say it’s actually healthy…
Ingredients for 4 servings
- 125 gr coconut yogurt
- 2 ripe avocados
- 3 tablespoons maple syrup
- 60 gr cacao powder (dutch processed)
- 1/4 teaspoon espresso powder
- a pinch of cinnamon
- a pinch of bourbon vanilla
- 2-4 strawberries to decorate
- Put all the ingredients in the bowl of a blender and reduce into a silky mousse.
- Pour this chocolate mousse into 4 pretty little glasses or two big ones (for great appetite like mine!) and leave in the fridge for at least one hours.
- Before serving, decorate with slices of strawberries and a dollop of coconut whipped cream.
- Now, to make coconut whipped cream, think about leaving a can of full fat coconut milk in the fridge the night before. A few minutes before whipping the cream, place the whipping bowl in the freezer. For best results it must be very cold.
- With a tablespoon, scoop out the hard part of the coconut milk, leaving the liquid at the bottom (You will not need this coconut water but you can keep it for later use. It can be a nice addition to a soup for ex.). Beat the thick coconut cream in the cold bowl until it starts to look as fluffy as a diary whipped cream. You can add a bit of granulated sweetener (coconut sugar) but it may deflate the cream and I prefer mine as it is.