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.