Most of my childhood was spent in my parent's restaurant. a small family business that serves Portuguese food and fresh fish grilled over charcoal. Not the most appealing for a vegan and quite frustrating for a teenager that wants to go to the beach with friends but instead has to help in the family business. Today I look behind and I think it definitely influenced my passion for food and I'm grateful for it.
One of my favorite tasks in my parent's restaurant was preparing desserts, specially chocolate mousse. It was easy and fast to prepare and after all the cups were full I got to lick the bowl. It was a gigantic white bowl full of chocolaty goodness that I would first scrub with my finger and finally lick it directly with the tongue. That would take approximately 10 to 15 minutes of chocolaty messy licking until the bowl was white again, my tong was hurting and I got chocolate mousse all over the face.
Even that it definitely contributed to my childhood overweight and migraine development from all the refine sugar, eggs and butter, I have no hurt feelings for those days. My parents did the best they knew to raise me and educate me and I definitely had fun licking those chocolate mousse bowls. Those days also inspired me to create this amazing recipe that I want to share with you today. Today I was able to lick the bowl again with the same satisfaction that I had back in the old days.
For so many hears my mind has connected the words 'dessert' and 'chocolate mousse' to unhealthy things that I only allow myself to have it in rare occasions and it is still difficult to accept that now I get to enjoy dessert any time I want without the afterwards guilty feeling and the high blood sugar crush. This Avocado 'Chocolate' Mousse is made with only a few whole food ingredients that will make you love it while it loves you back.
For the sweetness I used dried figs. For the creaminess I used avocado. For the chocolaty flavor I used carob powder. I could have also used cacao but it sometimes makes me fill agitated due to its stimulant properties, so I stuck with carob powder this time.
I really admire avocados. They are really one of a kind. Their color, their creaminess, their taste...so unique and special. Not to mention how healthy and rich they are.
The process is really simple. It only requires soaking figs for 30 minutes to 1 hour and process everything until smooth. Pour in a cup, sprinkle some chopped almonds on top and enjoy.
For those of you who are not used to substitute cacao with carob, you might get disappointed when you first try it. I could not full J with it. 'It tastes funny...This is not chocolate, is it?', he rapidly said after the first spoon. However, like anything else, you get use to it. Honestly, I get the same satisfaction with carob that I would get with cacao. Or even higher, since I know it will not speed me up as cacao sometimes does.
My ultimate indulgence with this 'Chocolate' mousse is to dip strawberries in it. It is heaven...
Avocado 'Chocolate' Raw Vegan Mousse
Prep time: 35 mins
Cooking time: 0 mins
Total time: 35 mins
Skill level: Easy
2 ripe Avocados (avoid over ripe or they will taste funny)
10 small dried Figs, pre-soaked
1 cup Water (to soak figs)
1/3 cup Carob Powder
1/2 tsp Vanilla Powder
1 tsp Almonds, finely chopped (optional)
Method of Preparation:
1. Remove hard stems from dried figs and let them soak in water for 30 minutes to 1 hour.
2. Drain figs and squeeze them with your hands to remove excess water and put them into the food processor. Add in carob powder, vanilla powder and the flesh of the avocados.
3. Process the mixture until very smooth. Scrub the walls of the food processor when necessary.
4. Pour into cups and sprinkle almonds on top. Garnish with strawberries if desired. Serve immediately or let it chill in the fridge if preferred.
This Avocado 'Chocolate' Mousse also makes a terrific Chocolate Ice Cream. Check here my post about it.
Please let me know in the comments below what do you think about this recipe. I would love to hear from you!