Sugar Free Chocolate Avocado Mousse

Posted on by llbalanced
Sugar Free Chocolate Avocado Mousse
Print Recipe
COMMENTS 
WP_Post Object
(
    [ID] => 8597
    [post_author] => 2
    [post_date] => 2018-06-08 08:39:52
    [post_date_gmt] => 2018-06-08 14:39:52
    [post_content] => 
    [post_title] => Sugar Free Chocolate Avocado Mousse
    [post_excerpt] => 
    [post_status] => publish
    [comment_status] => open
    [ping_status] => closed
    [post_password] => 
    [post_name] => sugar-free-chocolate-avocado-mousse
    [to_ping] => 
    [pinged] => 
    [post_modified] => 2018-06-08 08:39:52
    [post_modified_gmt] => 2018-06-08 14:39:52
    [post_content_filtered] => 
    [post_parent] => 0
    [guid] => https://llbalanced.com/?post_type=recipe&p=8597
    [menu_order] => 0
    [post_type] => recipe
    [post_mime_type] => 
    [comment_count] => 0
    [filter] => raw
)
06.08

5 years later, and it's all coming full circle!

Why? Because Chocolate Avocado Mousse was the last recipe I posted on my old blog, before I created LL Balanced. It was actually my best friend, Frances, who introduced me to this addictively unctuous dish, and I'll never forget the experience.

Frances served it to me on a hot summer night, one of my last in New York City. She topped it with fresh organic berries, and I was instantly smitten. But for some reason, the recipe never made it from my old blog to this one!

I do have a recipe in my cookbook for a chocolate chia avocado pudding, which is similar. But for the blog version, I wanted to simplify it just a bit AND offer you a sugar-free version. I first began experimenting with powdered monk fruit sweetener in my Flourless Chocolate Olive Oil Cake

paleo low carb sugar free chocolate avocado mousseMonkfruit hails from Southeast Asia, and it is created through extracting and dehydrating the fruit juice. It is low-glycemic and contains zero-calories, making it a fantastic natural sugar-free option. And, for what it's worth, it is FDA approved. The only caveat with monkfruit is that it can have a slightly funky taste/aftertaste, which is why I tend to pair it with rich flavors like chocolate. I personally think it works beautifully in this mousse, but feel free to substitute another sweetener of your choice!

This recipe is the perfect way to use up almost-too-ripe avocados, because you really want them nice and soft for blending. I get a lot of questions about whether or not you taste the avocado, and the answer is no! However, it is crucial to 1) blend blend BLEND so that you have a completely smooth texture and 2) be patient and allow the mousse to chill for at least 2 hours, which removes any residual potential avocado taste.

paleo low carb sugar free chocolate avocado mousseLastly, while I do note that you can use raw cacao or cocoa powder, I highly recommend using dutch-processed cocoa powder. It is more mild and sweet than raw cacao or regular non-alkaline cocoa powder, and it has the most beautiful dark color. In these pictures, I use raw cacao, and it just doesn't carry the same visual punch!

Packed with healthy mono-unsaturated fats and antioxidants, you will not believe that you can enjoy something so decadent AND reap major benefits. If you do give this a trip, please tag me on Instagram so I can see your beautiful creations @lauraleabalanced #llbalanced!

SHOP THE POST:

 

SHARE THIS:
TOTAL TIME :15minutes2hours
3-4servings
INGREDIENTS
  • 2 medium ripe avocados *
  • 2 tablespoons unsweetened unsalted almond or peanut butter (brand linked below)
  • 6 tablespoons raw cacao or cocoa powder (brands linked below)
  • 4-6 tablespoons dried monkfruit sweetner (sub coconut sugar or maple syrup; brands linked below)
  • 2 teaspoons vanilla extract (brands linked below)
  • 1/8th/pinch teaspoon sea salt
  • 1/4 teaspoon cinnamon
  • Optional: 2 scoops collagen peptides (brand linked below)
  • Optional: unsweetened almond or cashew milk for blending
DIRECTIONS
  1. *How to tell if an avocado is ripe? It should be tender to touch/give when touches, but it shouldn't feel hollow, like the skin has peeled away from the flesh inside. Combine all ingredients in the order listed to a food processor or high powered blender. Blend until smooth and creamy, using a tamper or stopping to scrape down the sides to get everything moving and incorporated.
  2. If you're having trouble blending, add tablespoons of milk at a time until you achieve your desired consistency. NOTE: the mousse firms up significantly in the refrigerator, so if you prefer a more traditional pudding texture, you might want to add more milk.
  3. Add mousse to an airtight container and refrigerate at least 2 hours before enjoying. Mousse will keep tightly sealed in the fridge up to 5 days. My Favorite Garnish: fresh organic berries | sliced banana | coconut flakes | cacao nibs | chia seeds | extra almond or peanut butter | So Delicious Whipped Topping
This entry was posted in . Bookmark the permalink.

Previous Recipes: