Want a super-food power dessert? Look no further than avocado mousse! Sound weird and green? It looks weird and green; until you add maple syrup, vanilla and coconut then it is sublime deliciousness. Trust me. You want to make these. Be creative with your additions, you can add anything to avocado, it is a beautifully neutral base. I made two, one with raw cacao and one just vanilla. Next time I will add cacao to the crust and mashed banana to the mousse. Any fruit would work…pureed strawberries, raspberries…the only limit is your imagination! Let it fly! I used timbale molds and ended up with 6. If you used a standard muffin tin you would probably end up with 3. I adapted this recipe from rawforbeauty.com
1/3 cup raw almonds
1/4 cup raw shredded coconut
2 dates, pitted
1/4 t vanilla
1-1/2 t melted coconut oil
Combine first 5 ingredients in bowl of food processor and process until crumbly. Pulse in the melted coconut oil. Oil timbales or tins with coconut oil. Press crust into the bottom of timbales or tins. Set aside.
2 ripe avocados
4 T maple syrup
2 t vanilla
Pulse avocado flesh, syrup and vanilla in processor or blender until smooth.
1 T melted & cooled coconut butter/concentrate
3 T melted & cooled coconut oil
3 T raw cacao powder (optional)
Pinch of salt
Add these to the puree to combine. Adjust sweetness to your palate. Spoon over crusts and refrigerate to firm about 1 to 2 hours. To loosen, immerse timbales in hot water for 20 seconds or so. Invert onto plate and tap to release. Turn right side up and top with fruit sauce. If using muffin tins, set bottom on a hot rag to loosen.
I made blueberry mango sauce for ours, it was lovely.
Flesh from one ripe mango
2 handfuls of frozen blueberries
Splash of maple sap (could use juice or water)
1/2 t orange zest.
Add all ingredients to saucepan and cook over med-low heat until all fruit is soft and gooey. Cool. Sweeten with maple syrup or raw local honey to taste.