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Chocolate "Avogadro" Mousse

5/30/2016

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As a chemist, I can't resist the play on "avocado", the plant-based ingredient that makes this dessert so infinitely incredible (well, that and chocolate). Besides, I can't think of a better non-infinite number to represent infinite than Avogadro's number, which is 6.022 x 10^23. I wish I could make an entire mole of this yummy dessert!  : )

This dessert, inspired by a Rouxbe.com recipe, is so amazing you won’t even notice that there’s no cholesterol! What you will get are plenty of antioxidants (vitamin C, vitamin E, manganese, and copper), vitamin K, B vitamins (thiamin, riboflavin, niacin, B6, folate, and pantothenic acid), and minerals (magnesium, phosphorous, potassium, and zinc), plus fiber and whole-food sugar and whole-food fat, meaning the nutrients and fiber are still there.
​Ingredients:
  • 1 ½ cup unsweetened cocoa powder
  • 4 very ripe avocados, seed removed and flesh scooped out of skin
  • ¾ cup date paste*
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon sea salt
  • ¾ cup non-dairy milk (more if needed for a creamy consistency)
  • Fresh berries 
Preparation:
  1. Gather and prepare all ingredients.
  2. Place all ingredients into a high speed blender and blend until smooth. Scrape down the sides as needed.
  3. Spoon into cups or bowls and top with fresh berries.
 
Serves 6
 
*To make your own delicious date paste, tightly pack 16 ounces of either Medjool dates or standard pitted dates into a mason jar and fill to the very top with water (~3/4 cup). Cover and let the dates soak overnight, or at least 12 hours (if you’re in a hurry, loosely cover the jar and soften the dates in the microwave oven for 2 minutes). When the dates have softened, transfer to a food processor and add a splash of vanilla extract and a pinch of sea salt, then run the processor on high speed for 5-8 minutes to get a smooth and creamy paste. 
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    About the Recipes

    All recipes posted here showcase how amazing whole, plant-based foods can taste! I love to play with ingredients, so most of these recipes are my own originals or variations on a published recipe. I have tried all recipes posted and give credit to the creators of those that are not mine. These recipes are all gluten-free unless otherwise noted, in which case gluten-free alternatives are presented. I use lite coconut milk that comes in a can with nothing added except water (no added sugar). Be adventurous, have fun, and give these recipes a try!

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