Happy Wednesday! I’m super proud of myself for keeping up with my goal of one blog post a week! And I’m also super excited to be sharing this recipe today! This recipe has become a staple in our house. It looks and tastes super decadent but really, it’s all health food! It’s full of healthy fats and antioxidants and it’s just something you can feel really good about eating (Unless you are allergic to banana, avocado and coconut like my brother. In which case, do not eat this!!!) This dessert is also raw, vegan, gluten free and who knows what other specialty diet this is compliant with. And furthermore, WHO CARES?!
I have tried several different blending/mixing devices and I have determined the food processor is the way to go here. Not the blender. Not the magic bullet and definitely not the immersion blender. Food processor all the way!
Mini Avo Choco Mousse Pies (makes 6)
For the Crust
- 1/2 cup cashews
- 5 medjool dates, pits removed
- 1 tablespoon coconut oil, melted
For the Mousse
- 1 ripe avocado
- 1 ripe banana (not a frozen one)
- 1/2 teaspoon vanilla
- 2 tablespoons coconut milk or coconut cream (melted)
- 3 tablespoons cocoa powder (unsweetened baking cocoa)
- 3 tablespoons honey
Soak the dates in warm water for about minutes then squeeze the excess water from the dates and place dates, cashews and coconut oil in the food processor. Process until a light crumb forms. Do not over-process or you could end up with cashew butter.
Divide the crust mixture evenly among 6 muffin pan liners. Be sure to scrape every last little bit out of the food processor, this stuff is too good to waste! Next, melt a small amount of coconut oil in a small bowl and grab a shot glass (or other small, flat bottomed glass). Cleverly dip the flat end of the shot glass into the coconut oil and use the flat bottom to press the crust down so that is it even.
Set aside and now it’s time to make the filling. No need to rinse or clean the food processor between making the crust & filling.
Place all the mousse ingredients in the food processor and blend until smooth, scraping the sides down occasionally. Spoon the mousse over the crust layer until it’s evenly divided between the 6 muffin liners. You don’t need to try to smooth it down, you can simply give the muffin tray a shake now and then to get the mixture to settle down and lay flat.
Refrigerate for at least 30 minutes before eating but longer is better! I actually like this recipe a lot more the next day or even 2 days later. If you taste it right after making it you will notice a slight “green” flavor and it’s not that good. I promise it gets better with time as the banana sweetens and the flavors blend together. You’ll have to trust me on this one.
We got a huge snow storm in Salt Lake this week so that’s been exciting! We lost power at our house for 8 hours on Monday morning and got about 16″ of snow over the course of 2 days. It’s been a long time since we’ve had a storm like that here!
And last, a Rocco pic! I picked up this faux fur rug at IKEA for Rocco just because I thought he would look cute laying on it. And he does look cute! He doesn’t quite understand that it’s for laying on and not for wrestling/shaking/killing.
Have a great rest of the week and be safe out there!