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I made this one at a kids event for 2 to 5 year old’s thinking it would be and great hit.  Well it definitely was.  But you know who freaked out more than the kids?….That’s right, the Mom’s and Dad’s!  The nice part about this dessert is that the base is made from avocado.  We all know how good avocado is for us, right?  Oh, and don’t worry, I have not yet met the person who will even believe there is avocado in this dish, never mind the entire base!  Another one that’s simple to make.  Enjoy!  Chef Maria


2 cups avocados (about 2) ½ cup + maple syrup 2-4 tbsp organic sugar 2 tbsp coconut oil (Barlean’s) 2 tsp vanilla extract 1 tsp balsamic vinegar ½ tsp Shoyu or salt to taste


1/4 cup pure raw cocoa powder – make sure it is unsweetened. If you want you can use Dark Cacao powder that is slightly roasted. It is less costly and taste great. Make sure it is unsweetened. One pint fresh Raspberries or other tart fruit Handful – mint leaves or use for garnish In a food processor, blend the avocados, maple syrup, sugar, coconut oil, vanilla, balsamic and shoyu until smooth and creamy. Note: if the coconut oil is hard, heat slightly, just enough to soften so it will mix easily/ Add cocoa powder slowly and blend until smooth (sifting as you add will alleviate possibility of lumps). Serve raspberries on top of Mousse as you desire and garnish with mint. Great in champagne classes or anyway at all. Store in fridge up to one week in airtight container. You can also freeze it up to a month.

About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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