Today I’m happy to welcome Sarah Britton to Mint! She’s here to share one of her delicious recipes (and beautiful food photography) with us! This chocolate avocado mousse is as delicious as it is healthy. Take it away, Sarah…
Greetings Mint readers! I am a Holistic Nutritionist that loves to play in the kitchen. My website, My New Roots is dedicated to teaching others how to take charge of their health through delicious recipes, simple tips, and helpful ideas that everyone can use in and out of the kitchen.
This week, I was asked to come up with a recipe for Mint, and boy am I ready to deliver! If being delicious were a crime, my Smooth Criminal Chocolate Mousse Tart would certainly be put in the big house. So incredibly creamy, rich, and satisfying, it tastes like decadent chocolate mousse, but you’d never guess that it’s healthier than a salad! I hope you enjoy this very special treat, and pop over to My New Roots to check out all the healthy details.
Click for Sarah’s delicious recipe:
Smooth Criminal Chocolate Mousse Tarts (serves 8)
Maple Walnut Crust
1.5 cups walnuts
2 Tbsp. maple syrup
a pinch fine sea salt
Chocolate Avocado Mousse:
4 ripe avocados
10 very soft dates (soaked if necessary)
4 Tbsp. agave nectar
2 Tbsp. high-quality raw cacao powder (or cocoa powder if you don’t have the other)
1. Place walnuts in a food processor and pulse until chunky. Add the maple syrup and sea salt and pulse until the mixture is combined. (You can create a smoother crust by blending longer if you like, but in my experience leaving some chunks is a good idea to add contrast against the smooth chocolate pudding).
2. Get out a muffin pan. Scoop out a couple tablespoons of the walnut mixture at a time and press into the bottom of a muffin cup. Press firmly so that the walnut mixture is compact and holds together. You should be able to fill about 8 cups with the walnut crust. Refrigerate.
3. Finely chop the dates.
4. Cut open all the avocados and scoop them out into a clean food processor. Blend. Add the other ingredients and blend to incorporate.
5. Remove walnut crusts by running a knife around the perimeter to loosen, then lift out. If the crust breaks or becomes dented, simply press it back together once it’s out the mold.
6. Spoon a large dollop of avocado mouse on top of the crust base. Garnish with whatever fruit you have on hand (fresh berries, banana, dates, pomegranate, pineapple…). Serve to very lucky people.
This is the kind of dessert that makes you question why on earth you’d ever reach for something full of empty calories, harmful fats, and tons of sugar. It really is one of the most delicious treats I eat and I always make it for company – the fun part is making them guess what’s in it!
Notes: You can change things up by making a whole tart out of the same recipe – simply press the walnut mixture into a tart shell, spoon the avocado pudding on top and slice.
If you have any extra filling, just keep it in a sealed container in the fridge for up to 2 days and eat it like pudding. It’s great for breakfast too!
Thanks Sarah! If you’re a cook with great photography skills, and want to share an original recipe on Mint, please get in touch!