I don’t know what got into me. Well, I do know. It was Chef Fran’s amazing book Vegan Chocolate that started this recent whirlwind of cooking and baking with chocolate (though in this case, there is neither cooking nor baking required). From chocolate granola to chocolate-covered strawberries to chocolate chip pancakes to the double chocolate chip cookies I’ve been teasing but haven’t posted yet, it’s been a big ‘ol chocolate party at my house recently, all thanks (or no thanks) to Chef Fran. My apologies to any of you out there who are not chocolate lovers (including my husband) or to those who have chocolate allergies (my cousin Weylin comes to mind..and I always keep him in mind when I’m developing recipes for family gatherings).
That said, I’m sorry I’m not sorry for loving chocolate and wanting to share all things chocolate with the world. This recipe is the ultimate dichotomy: rich and creamy, yet raw, vegan and healthy. And when I say rich, I mean it. The richness of this mousse is like built-in portion control. You can eat a little bit and feel filled and satisfied.
Yes, there are plenty of avocado mousse recipes to be found on the internet these days. A recent Facebook meme with a similar recipe comes to mind. So there are tweaks and variations galore for those looking to play with this recipe. But what I love about this one, in particular, is that dates — not any sugar substitutes — are used for sweetness, making this an entirely whole-foods and raw (if using raw cocoa powder) recipe.
I should note that while this works well in the Vitamix, some additional liquid may need to be added if you’re using a blender with a less powerful motor. I would start slow and build up, just so that you don’t thin things out too much.
This recipe is a really great, filling snack that will provide you with healthy fats and calories, while keeping your sugar levels in check with whole dates rather than more processed sugars. The protein level will depend on the type of milk you use. I eat this as a snack, healthy dessert, or sometimes even for an indulgent breakfast (it’s good topped with sliced bananas and hemp seeds).
Enjoy this simple, whole foods, plant-based recipe!
- 2 medium-sized, ripe Hass avocados
- 1/2 cup unsweetened, unflavored almond or soy milk
- 8 pitted medjool dates, plus more to taste
- 1/4 cup unsweetened cocoa powder or raw cacao powder
- 1/4 teaspoon pure vanilla extract
- If dates are not soft, soak in warm water for 15 minutes, drain and pat dry. Otherwise, proceed to next step.
- Add all ingredients to a high-powered blender and blend until smooth.
- If additional liquid is needed, add a bit more dairy-free milk to thin out. Taste for sweetness and add more dates if needed.
- Transfer mousse to individual bowls or ramekins, cover and chill until ready to serve.