Guilt-less Chocolate Mousse

I have a huge sweet tooth and I’m exploring alternative ways to satisfy it that don’t include (or at least use a lot less of) dairy or refined sugar and that use natural, whole, raw, good-for-you ingredients. I’ve been trying to eat fruit as a dessert, especially pineapple, and have been buying armfuls and cutting it up fresh. I love fruit. However, fruit is not a substitute for chocolate, in my humble opinion.

As a disclaimer, I do not exclude any one thing entirely from my diet (except carrots and I can’t explain that one – I’ve just never liked them!), but rather live by the 80-90/10-20 rule, meaning 80-90% of the time I eat real foods with a focus on nutrition (smaller amounts of dairy and meat, less salt, less grain/wheat, etc.) and 10-20% of the time I eat whatever I want (read: the garlic fries from last night’s Rangers game or the pizza from Monday’s dinner), though I still try to generally steer clear of no-nutrition items. I LOVE food and can’t stomach the idea of over-thinking the process. I buy lots of fresh fruits and vegetables and try to eat many of them raw. So this brings me to the chocolate mousse…

Chocolate mousse is one of my all-time favorite desserts and I keep reading about making it with avocadoes, so I figured I would give it a whirl. I looked up a few different recipes and settled on my own. After reading that chocolate + avocado tastes better after the refrigeration process for a few hours, I would agree, though I thought my dessert tasted pretty darn good fresh out of the food processor. It’s dairy-free, gluten-free, refined sugar-free, raw, vegan and paleo, and I didn’t think it tasted like a “substitute.” I’ll let you be your own judge.

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Guilt-less Chocolate Mousse

3 small to medium, ripe avocados
½ cup pure cocoa powder
½ cup almond milk (or coconut if you prefer)
*3-4 Tbsp natural sugar (I used 3 Tbsp Madhava Coconut sugar)
1 Tbsp vanilla

Combine all ingredients in a food processor then chill in the refrigerator for at least half an hour. Eat it by itself, or top with fruit, nuts or other choices, or enjoy it as a filling in something else. This recipe made three individual serving sizes.

*Note: If you prefer a super sweet chocolate, try 4 or even 5 Tbsp of coconut sugar. The version I made is more like a semi-sweet/dark chocolate, which I love but isn’t for everyone.

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