Chocolate Peanut Butter Avocado Mousse

Chocolate Peanut Butter Avocado Mousse

Chocolate Peanut Butter Avocado Mousse

 

One of my favourite Swoon Food recipes is this Raw Chocolate Avocado Mousse. It’s a recipe I often forget about as I posted it so long ago (as you can tell by the photos), but every time I make it I’m reminded how delicious it is and that I must make it more often.

Then I had the idea of adding peanut butter to it, and it was pure genius! For the first batch I used Fix and Fogg’s chocolate peanut butter as it seemed like the natural choice, being chocolate and all. The resulting mousse was a silky dark chocolate with a subtle peanut butter flavour. I should point out, if you’re a chocolate mousse purist, the chunks of peanut that come with F & F’s chocolate peanut butter might not be your thing. Personally, I thought they added another delicious element to it.

For the next batch of this chocolate mousse I switched to smooth peanut butter which I think will win everyone over. Needless to say, if you’re a peanut butter fan and like chocolate mousse, you have to try this recipe!

 

Chocolate Peanut Butter Avocado Mousse

 

 

 

There’s a whole avocado in this chocolate mousse which, if you didn’t know, I doubt you’d ever guess. But it gives these decadent little desserts a sneaky nutritional boost, alongside all the antioxidants in raw cacao and oleic acid in peanut butter.

If you want a fructose free version choose rice syrup instead of pure maple syrup. If you want it extra thick leave out the milk, and if you want it even darker add a little more raw cacao. Keeping in mind, you may have to increase the sweetener if you add a lot more cacao to keep the flavour balanced.

This chocolate peanut butter avocado mousse only takes 15 minutes to whip up, less if you’re a whizz in the kitchen. You can also eat it straight away with no chill time required. Unless, of course, you prefer a chilled firmer set for your chocolate mousse, in which case place it in the fridge to chill for an hour before serving. Enjoy!

 

Now I’d love to hear from you – have you tried an avocado chocolate mousse before?
If so, tell me what you thought!
Leave a comment below and let me know.

Chocolate Peanut Butter Avocado Mousse

 

Chocolate Peanut Butter Avocado Mousse

Serves: 4
Prep time: 15 minutes

1 large ripe avocado
4 Tbsp smooth peanut butter (or F&F’s chocolate peanut butter)
6 Tbsp raw cacao powder
4-5 Tbsp rice syrup or pure maple syrup (to taste)
2 Tbsp nut or coconut milk (optional – for consistency)
2 pinches of Himalayan pink salt
2 Tbsp raw cacao butter or cold pressed extra virgin coconut oil

Gently melt the cacao butter or coconut oil by placing it in a heatproof bowl set over a small pan of steaming water with the heat turned off. Melting it this way ensures the temperature of the butter/oil doesn’t rise above 46ºC so it remains in it’s raw state.

Place the avocado (peeled and stone removed) in a food processor along with the peanut butter, cacao powder, syrup, milk and salt and blend until smooth. Slowly add the melted cacao butter or coconut oil with the motor running until it’s fully incorporated.

Spoon the mousse into serving dishes, and serve immediately or cover and place in the fridge to chill. If you want to get a bit fancy you can sprinkle with roasted peanuts, raw cacao nibs or freeze dried fruits to serve. These chocolate peanut butter mousses will keep covered in the fridge for up to 5 days.

 

Chocolate Peanut Butter Avocado Mousse

Raw Chocolate Avocado Mousse

Raw Chocolate Avocado Mousse

Raw Chocolate Avocado Mousse

 

I’ve been working on this raw chocolate avocado mousse recipe for a little while now. I love the idea of a chocolate mousse that is actually good for you but which tastes just as good as the traditional egg, cream and chocolate version.

After trying out a few recipes for raw chocolate mousse I found they just didn’t taste that amazing. Many raw mousse recipes use bananas as the base which creates a good texture but they also make the mousse taste predominantly of banana. Others had a great texture but a not so great taste. It soon became my mission to create a raw chocolate mousse that actually tastes like creamy chocolate with a luscious smooth texture.

 

Raw Chocolate Avocado Mousse

 

 

I found the best base for a raw chocolate mousse was avocado. Avocados are naturally creamy from their high healthy fat content and have a relatively mild flavour which works well in this recipe. Raw cacao powder combines amazingly with avocados to create the chocolate element and together they provide a massive hit of antioxidants and dietary fibre.

I used pure maple syrup as the sweetener, the amount of which I found was proportional to how big your avocado is. Ideally start with the smaller amount of maple syrup and add more if you need it. Pure maple syrup is an unrefined sugar so it is a better alternative to standard table sugar however, it is still a form of sugar so the less the better. I have written more on maple syrup at the end of this post.

Raw cacao butter enhances the creamy chocolate flavour and texture of the mousse, as well as upping the antioxidant levels even further. If you don’t have raw cacao butter it can be substituted with cold pressed extra virgin coconut oil. Lastly, a little vanilla and sea salt rounds off the flavour and a small amount of nut milk creates the perfect consistency.

The result is an amazing tasting chocolate mousse that’s super high in nutrients and antioxidants and perfect for anyone with allergies to dairy, eggs and gluten, or just wanting a healthier dessert option. It’s super quick and easy to make, simply throw all the ingredients into a food processor or blender and pour in the melted cacao butter.

I think this might just be the perfect guilt-free dessert!

 

 

 

Raw Chocolate Avocado Mousse

 

 

Raw Chocolate Avocado Mousse

Serves 4
Prep: 15 minutes

1 large ripe avocado
5 Tbsp raw cacao powder
5-7 Tbsp pure maple syrup
1 Tbsp almond milk (or milk of your choice)
1 tsp vanilla powder
2 pinches of himalayan pink salt (or sea salt)
2 Tbsp raw cacao butter (or cold pressed extra virgin coconut oil)

Gently melt the cacao butter in a heatproof bowl set over a small pan of steaming water e.g. bring the water to the boil then turn off the heat and place the bowl of cacao butter on top. This ensures the temperature of the cacao butter doesn’t go above  47ºC and all its antioxidants are preserved.

Place the avocado (peeled and stone removed) in a food processor along with the cacao powder, maple syrup, almond milk, vanilla and salt and blend until smooth. Slowly add the melted cacao butter with the motor running until it is all incorporated. Spoon the mousse into serving dishes, cover and place in the fridge to chill. To serve, crush freeze dried raspberries over the tops and sprinkle a few raw cacao nibs. These will keep covered in the fridge for 3-4 days.

 

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Raw Chocolate Avocado Mousse