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This dish is both gluten and dairy free, making a decadent dessert that can be enjoyed by pretty much anyone. The avocados fade into the background, but supply a rich texture, and the urfa pepper gives this sweet dish just the right touch of heat.
2 ripe medium Hass avocados
2 Tbsp almond milk, or coconut, or cashew, etc. (you can also use regular milk if you like)
2 Tbsp cocoa powder
2-3 Tbsp sweetener of your choice (honey, maple, agave, etc.)
1 ounce of dark chocolate, for more flavor use one of our chocolate bars or some of our hot chocolate chips
Slice the avocados into quarters, pit and peel, then add to a blender or food processor with all the remaining ingredients except the chocolate, and process until smooth.
Melt the chocolate in a microwave or double boiler. Add the melted chocolate to the mousse and process until well incorporated. Taste and adjust sweetness to your tastes, remember that it will taste slightly less sweet when chilled.
Spoon into serving cups and refrigerate, uncovered, for 30 minutes. Top with additional chili and coarse flaky salt, if desired.
This is quick and can be made day of, but if you are making this in advance (the night before), cover the containers to prevent the surface from drying out and cracking.
• To create a lighter texture, fold in 1/2 part of aquafaba before transferring to serving bowls, taste and adjust the seasoning and sweetness accordingly.
• If you increase the chocolate to 2.5 ounces you can use this base to make vegan chocolate truffles. Form the mass into a rough rectangle on a sheet of parchment and chill until very firm (about 2 hours). Cut into cubes, roll the cubes into balls, and dust with cocoa powder, chili, salt, spices, as you like.
Recipe and photos © Christian Leue
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