Chocolate chia avocado mousse is a decadent, vegan treat, made without dairy or refined sugar.
So, I've got good news and I've got bad news.
The bad news is that Recipe Redux falls on a Sunday this month, so I don't have your regularly scheduled Sunday Paper.
The good news is that this month's Recipe Redux theme is chocolate pairings, so I'm pretty sure all is forgiven :)
Personally, I think chocolate pairs well with everything. Almonds, figs, quinoa, cayenne, and even kale have all cozied up with chocolate on my blog, so I knew I had to think outside of the box with this Redux.
If there's one food I love more than chocolate, it's avocado, so why not mix the two together! It sounds unlikely, but avocado has a creamy texture and mild flavor that can easily go sweet rather than savory.
A few years ago, I learned how to make chocolate mousse with avocado and cocoa powder. I've made a few variations, but for the most part, every recipe calls for a couple avocados blended with cocoa powder and some type of sweetener, usually honey or dates. It's incredibly tasty, but I wanted a more mousse-like texture.
Enter chia seeds. Chia seeds swell up in liquid to create a tapioca-like pudding (great for breakfast, btw!). Blending chia pudding in the food processor creates a fluffy, whipped mousse. So, I soaked a few tablespoons of chia seeds in almond milk, then it blended it with the rest of the mousse ingredients - the result was delicious!
If you're like me, eating chocolate makes you happy. Sure, it tastes great, but on a biological level, chocolate actually promotes happiness! Eating chocolate causes the body to release endorphins, a neurotransmitter that creates feelings of pleasure and happiness, while decreasing levels of cortisol, a stress hormone. Flavanols, a compound in chocolate, improves blood flow to the brain, which may improve cognition. Chocolate is also a natural source of caffeine, which can improve mental alertness.
So what are you waiting for? Whip up a creamy bowl of happiness!
Chocolate Chia Avocado Mousse
I served this with a quick coconut whipped cream. To make it, refrigerate a can of coconut cream. Open the can and scoop out the cream, which will have separated from the water. Using a hand blender, whip the cream on high speed for a few minutes with a tablespoon or two of honey or coconut sugar to sweeten.
- 3 tablespoons chia seeds
- 1 cup unsweetened almond milk
- 1/2 cup pitted dates
- 2 large avocados
- 6 tablespoons cocoa powder
- 2 tablespoons honey
- 1 teaspoon vanilla
- Shredded, unsweetened coconut, for serving
- Coconut whipped cream, for serving
- In a small bowl, whisk together the almond milk and chia seeds. Let sit for 10-15 minutes to gel.
- Place dates in a food processor and process until chopped small.
- Add avocado flesh, cocoa powder, honey, vanilla and chia gel to the food processor. Blend 3-4 minutes, scraping down sides as needed, until creamy and pureed.
- Serve garnished with shredded coconut and whipped cream.