Happy Valentine’s Day!
There, I said it. Let’s talk about real things now. That is, do you know how absolutely awful it is to be sugar-free during Valentine’s Day? With everybody passing around Valentine’s Day candies and the supermarkets stocking up on chocolates and roses… temptation is literally everywhere. Ugh. While everybody is indulging with sweets from their loved ones, I’m sitting here avoiding sugar for the month of February
So I spent all week thinking that I was actually going to pass up on dessert this Valentine’s Day — until I found this life-saver a few days ago. Behold my latest discovery: a dairy-free and refined-sugar-free chocolate mousse:
Say WHATTTT? How can I have a CHOCOLATE MOUSSE — the epitome of all things creamy, rich, and delicious — be, not only sugar-free, but also dairy-free?
Well let me tell you the secret ingredient. Are you ready? It’s… avocado. Yep. Avocado. Seems insane right? Let’s look at the mousse again:
Not a hint of bright green avocado, am I right? That’s because when avocado gets blended in together with cocoa powder, coconut milk, honey and banana, a strange and bizarre thing happens. That is, the avocado loses its vegetable flavor and absorbs the other ingredients’ flavor. This mousse tastes like chocolate, coconut, honey and banana. The only thing that was left of the avocado (besides, you know, all its healthy fats and vitamins) is its creamy texture, which brings this mousse together.
So paleo/vegans/sugar-free folks, this Valentine’s Day dessert is for you! Will you be my Valentine?
Get the Recipe:
Secret Ingredient Chocolate Mousse
Scoop out the flesh of 2 small avocados into a small food processor (or, use a handheld whisk). Give it a good whirl until the avocados are mashed together. Add 1 banana and give it another good whirl until the avocados and banana have been incorporated together.
Add 1/4 cup cocoa powder, 4 tablespoons coconut milk, 4 tablespoons honey, and 1/2 teaspoon vanilla, and a pinch of cinnamon and whirl together until creamy, whipped, and well blended. Serve in individual ramekins (as pictured), and garnish with coconut flakes.