The avocado is a versatile food that is used in a variety of raw dishes– like gazpacho and other cold soups, fruit salads, dips, desserts, and even ice cream! Avocados are a healthful substitute for sour cream or cream cheese in dressings, dips and spreads. But today we are going to explore chocolate mousse!
Avocados are amazing!
Promote heart health
Wide-range of anti-inflammatory benefits (including reducing & preventing arthritis)
Optimized absorption of carotenoids (fat soluble phytonutrients)
Supports cardiovascular health
Promotes blood sugar regulation
Many varieties of this native American plant are grown, but there are basically two different skin types: a smooth, green-skinned variety that remains green when ripe–this is known as the Fuerte and it is available in the fall and winter; and Hass, a dark, rough-skinned variety that blackens as it ripens is available in the summer.
Select avocados that are fairly heavy for their size and free of irregularities. When the fruit yields to gentle finger pressure, it is ripe. Store at room temperature until ripened, then refrigerate.
The Perfect Chocolate Mousse
½ cup dates, pitted, soft
3-4 tablespoons maple syrup
1 tablespoon coconut butter, (optional)
1 ½ tablespoons non-alcohol vanilla extract
2 ½ cups avocado, mashed (about 3 medium)
1/2 cup raw carob powder
4-6 tablespoons cocoa powder
Soak the dates in 1/2 cup fresh water for 5-10 minutes to soften. Drain soak water and set aside. In a food processor, blend dates, maple syrup, coconut butter (if desired), and vanilla until smooth. Spoon in avocado and blend until smooth. Add a few tablespoons of date soak water if necessary to aid in blending. Spoon in carob and cocoa powder and blend until smooth.
Spoon mousse into parfait or wineglasses. Keeps fresh for several days.
You may also choose to freeze for a decadent ice cream! Yumm!
Eighty-eight percent of an avocado’s calories come from fat–primarily monosaturated fat–which makes avocados an excellent food for people wishing for the nourishment and the building of blood and yin. Because they are an excellent source of fat for people who have difficulty assimilating other fatty foods they are also a good source of protein, potassium, and vitamin E. They also reduce vata, which is perfect for this time of year!
Chocolate is so heavenly! I am constantly amazed about how much people love these decadent treats! They are simply gluten free bliss!
Ingredients for Chocolate Macaroons:
3 cups dried, unsweetened coconut flakes
1/2 cup cocoa powder
1/2 cup carob powder
3/4 cup maple syrup or agave
1/3 cup coconut butter
1 tablespoon vanilla extract or powder
1/2 teaspoon sea salt
To make Chocolate Macaroons:
In a large bowl, combine all the ingredients and stir well to combine.
Using a small ice cream scoop, your hands, or a big tablespoon, spoon rounds of the dough onto dehydrator screens. If using your hands, it helps to have a bowl of water to wet your hands so macaroon mix does not stick. I find it easiest just to let my macaroons sit out on the counter overnight. They end of perfect the next day! You may also choose to dehydrate at 115 degrees for about 6 hours, or until crisp on the outside and moist on the inside. you may also choose to put them in the freezer for a frozen treat or simply dehydrate in oven by turning it off and on till desired consistency is reached.
You may also use all carob or all chocolate in your recipe. I find that a little chocolate goes a long way!
Benefits of Raw Cacao:
Magnesium: This is one of the most essential minerals, yet studies say that more than 80% of the United States’ population is deficient in magnesium. In nature, the most concentrated source of magnesium is raw cacao! Other good sources of the mineral include certain nuts and any chlorophyll molecule. Magnesium supports the heart, increases brain power, relaxes muscles, increases flexibility, causes healthy bowl movements, and helps build string bones. As one of the body’s primary alkaline minerals, magnesium assists the normal functioning of several chemical enzymatic processes — facilitating more then three hundred different detoxification and elimination functions.
Chromium: This mineral helps balance blood sugar levels, and cacao has ten times the amount of chromium as whole wheat, a chromium-rich food, making it the highest food source of this mineral.
Antioxidant Power: Raw cacao beans are super-rich in antioxidant flavonols. They contain 10,000 mg (10 grams) of flavonol antioxidants (that’s a 10% concentration level!). This makes cacao possibly the best source of antioxidants, with twenty to thirty times more than red wine or green tea.
Vitamins B1, B2, B5, B6, C, and E are all present in significant quantities.
Other nutrients: Fiber, iron, niacin, phosphorus, as well as hundreds of other chemicals and phytonutrients (special plant nutrients) are found in cacao.