This recipe was inspired by a fantastic dessert my husband and I shared with friends at a little restaurant called Magpie in Sacramento. Over and over we had been hearing rave reviews about this eatery, so at nine months pregnant with an appetite as big as my stomach, we headed over there prepared to chow down. I ordered their mac n’ cheese with Brussels sprouts which was decadent and delicious but the highlight of the meal was dessert. Or, more accurately, desserts. Our friend made the executive decision that we had to try and share all four desserts off the menu. One of the desserts was a chocolate avocado mousse dusted with cinnamon that was by far my favorite. What excited me even more was that it seemed easy enough to recreate myself.
So, the mousse I have created includes all the healthy fats from the emerald green avocados with a light, natural sweetness from Medjool dates and 100% maple syrup. No butter or sugar here! I also incorporated a few warming spices such as cinnamon, cardamom with a hint of cayenne pepper and topped it off with flaked sea salt. Perfect ending to a decadent meal.
- 6 mini avocados (or 4 regular sized)
- 3 Medjool dates, soaked if not soft already
- 2 tbs fair-trade cocoa
- 1/4c almond milk*
- 1 tsp vanilla extract
- 1 tbs ground espresso
- 4 oz 70% dark chocolate, melted
- pinch of sea salt
- maple syrup to taste (I used between 2 and 3 tbs)
- Optional spices: 1/8 tsp cayenne pepper / ¼ tsp cinnamon / dash of cardamom
Use microwave to melt dark chocolate, in microwave-safe bowl of course, in 30 second increments until fully melted.
Add all remaining ingredients and melted dark chocolate to the bowl of a food processor and process for at least five minutes until fluffy.
Spoon into four small bowls (or two larger ones if you’re feeling adventurous) and chill overnight. I topped mine with berries as well as a sprinkling of flaked sea salt because I can’t eat chocolate any other way.