One thing most of us have to be careful about is our sweet tooth – that attraction to high calorie goodies like sugar and chocolate.
That’s why we were happy to meet a fabulous chef in Hawaii who’s developed a sweet and healthy desert with a secret ingredient.
Renee Loux Official Website
Chocolate Avocado Mousse
Healing Quest Episode 503
with Renee Loux
This recipe has evolved with me over the years to become a signature dish. This single recipe has turned on more people to good food than any other. It is beyond the beyond. Imagine a world where decadent chocolate mousse has real value, grows beautiful skin and hair, and is actually good for you! Welcome to the rest of your life.
I literally dreamed this recipe, back in the day when I was just a puppy, running my restaurant as a 20-something hopeful. I was very overworked and would wake at night from nightmares about making vats of salad dressing with a broken miniature blender. One night I dreamed of making a creamy, sweet avocado (?!?) pie, which was so bizarre that I gave it a whirl the next morning. Eureka!
I made this recipe in the movie “Go Further”, with Woody Harrelson, and the web-site for the film got more hits inquiring about the Chocolate Mousse made from avocado than anything else. Cheers to the adventurous spirit!
I guarantee, this is life changing. A votre santé!
- 2 cups avocado (the richer, the better- Haas is a great varietal)
- ½ cup + 2 tablespoons maple syrup
- 2-4 tablespoons organic evaporated cane juice or organic sugar (optional- for the sweeter tooth)
- 2 tablespoons Omega Nutrition coconut butter (optional)
- 1-2 teaspoons non-alcohol vanilla extract
- 1 teaspoon balsamic vinegar (aged balsamic is best)
- ½ teaspoon shoyu
- 1 cup pure cocoa powder (Green & Black is choice)
- 1 pint raspberries
- handful of fresh mint leaves
- sprinkle Scharffenberger’s cacao nibs (optional)
In a food processor: Blend avocado, maple syrup, organic sugar (if choosing), coconut butter, vanilla extract, balsamic, and shoyu until smooth and creamy.
Add cocoa powder and blend until smooth. Sifting the cocoa powder before adding is a good idea so prevent lumps. A simple metal strainer works well.
Leftover Storage: Store leftovers in a tightly sealed container (sans berries and mint) in the fridge for 4 days or in the freezer for a month.