Well, that’s a mouthful of a title, isn’t it?
Trust me, you’ll want even bigger mouthfuls once you take a bite of this silky smooth chocolatey magic.
As you guys have probably noticed, when it comes to taste preferences, I tend towards spicy and savoury things over sweet. But occasionally, I’ll come across a dessert that speaks to me and until I try it, I just can’t get it off my mind. In the case of today’s recipe, not only will it satisfy a raging sweet tooth but it’s also got big beauty benefits too!
Avocado mousses and puddings are nothing new, and for all of us who like easy recipes, they’re a perfect choice because all you need is a food processor. Of course you could use a blender, but if you can’t remove the blade in the bottom, you’ll lose out on the bits that gets trapped underneath. That would be TRAGIC, and I don’t want you to lose any fingers trying. Only recently have I spent some time playing around to create a recipe I love, and earlier attempts were too dense and heavy. It wasn’t a problem a bit of recipe tweaking couldn’t fix though. Toasted Coconut Chocolate Avocado Mousse was the final result, and I have to say, it’s pretty darn beautiful.
There are so many reasons to love this, but here are my top 5:
Healthy fats + vitamin E = inflammation and free radical fighters
Monounsaturated fats to be precise. We all know avocados are creamy and delicious, but the fats they provide have been shown to reduce inflammation, lower risk of heart disease and keep LDL cholesterol (that’s the bad one) in check. Avocados are also a great source of vitamin E which is a fat-soluble vitamin. It’s an antioxidant that protects the body from free radicals, which is precisely the reason you’ve probably seen it included in all sorts of anti-aging skincare products.
Chocolate + avocado = major stress-busters
Avocado is loaded with B vitamins which help our bodies deal with stress, and dark chocolate triggers the release of anandamide (aka the happy chemical) in our brains. Enjoy them together in this dessert at the end of a long day and you’ll be feeling blissed out by bedtime.
Collagen + avocado = spa day for your skin
Pair the essential minerals and vitamins found in avocados with a good source of collagen (I use withinUs TruMarine Collagen) and you’ve got a recipe for glowing, vibrant skin. Our bodies naturally make collagen, but production decreases as we age. It’s a protein that:
- gives our skin an elastic resiliency
- protects our organs
- plays a major role in bone and joint health
- promotes healthy skin, hair and nails – and in my case, VERY fast-growing nails!
Having a quality source is important, and the marine collagen I use comes from fish scales in clean waters of the South Pacific ocean. Other collagen supplements are sourced from beef, pork and chicken, so if you’re pescetarian, this one fits the bill. You can’t taste it in the mousse – just a beautiful deep, rich, chocolatey flavour.
Sweetener: you’ve got options
I opted for maple syrup but you’ve got lots of choices here. Honey would be a good 1:1 swap, but if you prefer powdered alternatives, you could certainly try small amounts of stevia, erythritol or Lakanto until you reach the level of sweetness you want. Note however, that a liquid sweetener adds to the moisture of the recipe, so if you use a powder, be sure to whip in a bit of extra coconut milk.
Satisfy a dessert craving, minus the sugar + energy crash
Ever started eating a spoonful of ice cream straight from the pint, only to find yourself scraping the bottom a few minutes later? I’m pretty sure we’ve all been there! It’s not going to happen here though – this is a dessert rich in healthy fat and fibre, so even a smaller serving will satisfy a sweet tooth. The amount of total sugar is also fairly low, so you won’t have to worry about a big blood sugar spike and energy crash.
Right, shall we get to the recipe? Get your food processor ready to churn out some magic!
Toasted Coconut Chocolate Avocado Mousse
Prep Time: 15 mins + chilling
Cook Time: 0 mins
Ingredients (2 servings)
Add all ingredients except for the sweetener and toasted coconut to a food processor. Puree until completely smooth, using a spatula to occasionally scrape down the walls of the jug.
Sweeten to taste: Add 1 tbsp maple syrup or honey, then puree and taste. Drizzle in a bit more as needed. Depending on the size of your avocado you may want to add another splash of coconut milk before processing again, and note that a slightly longer processing time will help give the mousse a lighter, whipped texture.
Divide the mousse between two small bowls or cups and garnish with toasted coconut.
*A note on sweetener: If you want, you can swap in a powdered natural sweetener to taste. However, note that the honey and maple syrup help to add moisture, so if using powdered sweetener, add an extra 1-2 tbsp coconut milk.
So tell me… if you had to choose your last dessert – as in, the very last one you eat in your lifetime – what would it be?