What do you usually think when you read the words “gluten free, dairy free, raw, vegan” in the name of a recipe. “How’s that stuff gonna be tasty?” – is my first thought. To swap real smooth rich creamy butter for an avocado? Am I crazy or what? No, that’s not for me. I don’t want to offend anyone, I assume I just like the classic cakes too much.

But as a homebaker sometimes I do gf, df, vegan and raw cakes for my clients. And sometimes I have a little leftovers of my cakes and bakes which I try to be sure that the cake is fairly good. And this is exactly how I discovered this avocado based vegan chocolate mousse.

I was making chocolate cake for a meet-up of some group, half of the members of which were vegans and the other half was about to become ones. I found couple of recipes, combined them and made some delicious mousse. My son is not a fan of chocolate, but my 4yo daughter ate 3 portions of that. It is as rich chocolate as a proper brownie and as smooth and creamy as classic ganache. Can you believe that? Try yourself!

Recipe:
(makes 15 shots, cooking time 20 minutes)

60 g avocado
40 g dairy free sunflower spread
125 g dark chocolate (chopped into cubes)
60 ml almond milk
65 g icing sugar
20 g honey

Mix chocolate with almond milk and melt it over a pan of boiling water. Set aside to cool.

Puree avocado with a blender. Cream the sunflower spread with electric mixer. Add honey and icing sugar, whisk until light and airy.

Pour in the chocolate and continue to whisk for 2-3 more minutes. Put the mixture into a piping bag and fill the prepared shots. Transfer to the fridge and chill for 10 minutes before serving.

Look at this rich creamy texture… Enjoy your healthier desert!

Vegan Chocolate Mousse

2016-03-24 02:20:39

Serves 15

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Cook Time

20 min

Cook Time

20 min

Ingredients

1. 60 g avocado
2. 40 g dairy free sunflower spread
3. 125 g dark chocolate (chopped into cubes)
4. 60 ml almond milk
5. 65 g icing sugar
6. 20 g honey

Instructions

1. Mix chocolate with almond milk and melt it over a pan of boiling water. Set aside to cool.
2. Puree avocado with a blender. Cream the sunflower spread with electric mixer. Add honey and icing sugar, whisk until light and airy.
3. Pour in the chocolate and continue to whisk for 2-3 more minutes. Put the mixture into a piping bag and fill the prepared shots. Transfer to the fridge and chill for 10 minutes before serving.

By Irina Ponomarenko

Yellow Chimney http://yellowchimney.com/