This past week I assisted my dear friend Ali Miller of Naturally Nourished with a Food-As-Medicine cooking class on Aphrodisiac Foods and Chocolate Avocado Mousse was on the menu. Check out her version, a list of upcoming cooking classes, and her awesome practice, here.
If you’ve never had chocolate avocado mousse, or if you think it sounds weird, you absolutely must try it. You also might have been living under a rock for the past couple years, because this is definitely a thing. We served an early version on my menu at Roots Juice and I’ve tried a million different variations since then, all of them delightful. And for Valentine’s Day, I quite frankly cannot think of anything sexier than creamy avocados, rich chocolate, spicy cayenne and tart pomegranate seeds!
Chocolate goes well with pretty much everything, avocados included. Their creaminess lends an incredibly creamy mousse texture without any dairy added. This is the perfect recipe when you’ve got very ripe to overripe avocados, as the chocolate will camouflage any brown spots. Do yourself a favor and use raw cacao powder in this recipe if you can, not cocoa powder, as it has a higher antioxidant load and is less processed .
I love a subtle spiciness with my chocolate, and the cayenne really revs up this dessert (as well as its eater). You can certainly experiment with other spice combinations as well.
Serves 4 2 avocados, halved and pitted 1/3 cup raw cacao powder 1/4 cup maple syrup or honey 1 tablespoon vanilla extract pinch cinnamon pinch cardamom pinch cayenne pinch sea salt 1/4 cup coconut milk or almond milk, as needed pomegranate seeds and cacao nibs to garnish
Puree the avocado until smooth in a blender or food processor.
Add the cacao powder, sweetener of choice, vanilla and spices. Blend until silky smooth, adding the milk one tablespoon at a time as needed. Taste and adjust sweetness and spices. Serve with pomegranate seeds and cacao nibs.