Yes to Yummy

Tag Archive: avocados

Chocolate Mousse Pie

October 27, 2013 Print this page

This pie is super allergy-friendly, and because of the avocados, it’s vegan, too. WHAT?! Avocados, I said?! Trust me, they work fantastically.

Ingredients

Prep Time 2 hr 13 min
Cooking Time 17 min
Total Time 2 hr 30 min
Yield 1 pie (8 large servings)

FOR THE CRUST:

5-6 small dates

1/2 cup of water

1 cup of almond flour

1/2 cup of almond slivers

2 heaping tablespoons of cocoa powder

1/4 cup of coconut oil, melted, plus more for greasing the pan

A pinch of salt

FOR THE MOUSSE:

4 ounces of dark chocolate

4 very ripe avocados

1/2 cup of good quality cocoa powder

1/3 cup of raw coconut nectar (can be substituted with honey or maple syrup)

A few drops of liquid stevia (optional)

1 tablespoon of vanilla extract

1-2 tablespoons of coconut milk (optional)

Directions

FOR THE CRUST:

A few hours before you want to bake the crust, soak the dates in the water to soften them.

Preheat the oven to 350 degrees and lightly grease a spring-form pan with coconut oil.

In the bowl of a food processor, pulse together the almond flour, almond slivers,cocoa powder, melted coconut oil, the dates, and salt until no clumps remain, about 2 minutes. Scoop everything out, form it into a ball, and press it to the bottom of the spring-form pan, using your hands to flatten it and spread it to the corners.

Bake until fragrant and beginning to darken in color, about 17 minutes.

Let the crust chill in the freezer while you make the chocolate mousse. It shouldn’t take very long; but don’t exceed more than 30 minutes in the freezer. 

FOR THE MOUSSE:

In a small saucepan or in the microwave with 30 second intervals, melt the dark chocolate.

In the bowl of a food processor or blender, process the avocados until smooth, about 2 to 3 minutes.

To the blended avocados, add the good-quality cocoa powder, raw coconut nectar, stevia (if you want it sweeter), vanilla extract, and the melted chocolate. Blend until no green remains in the bowl, about 4 minutes. Add the coconut milk if it’s too thick for your taste.

Take the crust out of the freezer and pour the mousse on top of it. Smooth it evenly on top of the crust with a spatula, and let sit in the fridge until set, at least 2 hours and preferably 4 or 5.

When you’re ready to eat, take the mousse pie out of the fridge and carefully separate the pan’s bottom from the sides. Transfer to a cutting board, slice, and serve.


Tags: , , , , , , , , , , , ,

Chocolate Mousse Pie (gluten-free, dairy-free, vegan, paleo)

June 2, 2013 Print this page

What’s high in healthy monounsaturated fats, fiber, potassium, and vitamins C and E?

image

Chocolate mousse pie, duh!

Unlike traditional mousses, this one is made with…you guessed it…AVOCADO. That’s right: A-V-O-C-A-D-O AVOCADO. And trust me…you’d never know it was there.

The first time I encountered this magical combination was in Practical Paleo by Diane Sanfilippo. I immediately thought, “COOL!”, then realized, “Wait…what?!” Avocados and chocolate seemed pretty out there. But, after seeing that even Giada de Laurentiis attempted such a dessert, I decided I had to give it a try.

To ZipList this recipe, click here.

I actually think I like it better than traditional chocolate mousse…especially with this delicious crust.

image

A few hours before you want to bake the crust, soak 5 or 6 small dates in about 1/2 cup of water to soften them.

Preheat the oven to 350 degrees and lightly grease a spring-form pan with coconut oil.

In the bowl of a food processor, pulse together 1 cup of almond flour (blanched or unblanched, it doesn’t matter), 1/2 cup of almond slivers, 2 heaping tablespoons of cocoa powder, 1/4 cup of melted refined coconut oil, the dates, and a pinch of salt until no clumps remain, about 2 minutes. Scoop everything out, form it into a ball, and press it to the bottom of the spring-form pan, using your hands to flatten it and spread it to the corners. 

Bake until fragrant and beginning to darken in color, about 17 minutes.

image

Let the crust chill in the freezer while you make the chocolate mousse. It shouldn’t take very long; but don’t exceed more than 30 minutes in the freezer. DO NOT TAKE THE CRUST OUT OF THE PAN.

In a small saucepan or in the microwave with 30 second intervals, melt 4 ounces of dark chocolate. (I used Alter Eco’s Dark Blackout, which is 85% cacao.) 

image

In the bowl of a food processor or blender, process 4 VERY ripe avocados until smooth, about 2 to 3 minutes. If you use unripe fruit, you’ll get a chunky, tough mess. Bleh.

By the way, avocados are one of the few types of produce that you can buy organic OR conventional. The tough outer peel protects the inner flesh from pesticides and sprays, so feel free to get whatever’s ripest.

To the blended avocados, add 1/2 cup of good-quality cocoa powder, 1/3 cup of raw coconut nectar, honey, OR maple syrup, a few drops of stevia (if you want it sweeter), 1 tablespoon of vanilla extract, and the melted chocolate. Blend until no green remains in the bowl, about 4 minutes. Add a tablespoon or two of coconut milk if it’s too thick for your taste.

image

Now, aside from the residue around the edges, could you tell there were avocados in here? Nope.

Take the crust out of the freezer and pour the mousse on top of it. Smooth it evenly on top of the crust with a spatula, and let sit in the fridge until set, at least 2 hours and preferably 4 or 5.

image

When you’re ready to eat, take the mousse pie out of the fridge and carefully separate the pan’s bottom from the sides. Transfer to a cutting board, slice, and serve. 

image

Any dessert you’d like me to re-create? Leave me a comment on Facebook and let me know!


Tags: , , , , , , , , , , ,