Just when we’re finally starting to shake off those extra pounds we put on over the holidays, February comes around and brings with it all of its Valentine’s Day chocolate temptation. If you’re gifted a box of chocolates, it would be down right rude not to eat them! So, what if you want to indulge a little, but you don’t want to wake up February 15th with a cocoa-induced hangover. This is where the avocado steps in! I know what you’re thinking, but bear with me. The avocado is becoming and increasingly popular accomplice to raw cocoa. This month’s recipe is a healthy spin on chocolate mousse. Adding avocado to the raw cocoa makes the mousse thick and creamy, and because cocoa has such a strong and commanding flavor, you can’t even taste the avocado hiding under the layers of decadence. In addition to being pumped full of minerals, antioxidants, and omega-3’s, this recipe is also Paleo and vegetarian friendly. If you, or the person who is lucky enough to share this recipe with you, is vegan, it can very easily be made vegan by changing out honey for pure maple syrup. Take a look below to get started on this chocolate-y journey! 🙂
(Notes from the original publisher) Change ups and substitutions: if you want to go the extra mile, add ¼ teaspoon pure vanilla extract and/or ¼ teaspoon ground cinnamon. Sure, it adds a teeeeentsy smidge of extra work, but it’s worth it! The vanilla and cinnamon flavors round it out and give a warm flavor to the dessert. You can also add a little bourbon if you’re looking for a booze-infused dessert. Want to substitute the raw cacao powder for unsweetened cocoa powder? No problem! Want to add a small cooked beet for some extra Vitamins and antioxidants? Much encouraged! You can also make this recipe vegan by swapping the honey out for pure maple syrup.
Source: The Roasted Root