Yep, there was a time when I disliked avocado immensely. Weird, mushy, avocado. Can you believe it? Thankfully the times have changed – I can’t get enough of it these days and could happily have it at least once a day on toast. Ahhh nature’s butter. While my favourite is probably on toast with chilli, it is also the perfect side to pretty much every dish ever.
This recipe is a tweaked version of one I posted about three years ago, back when I was living/travelling in a van and my photography was embarrassing. So today I bring to you an updated recipe with a little more stylish photos. Avo is still the main player in this dish, though it is hidden by cacao to bring you a rich and creamy dessert. It is quite thick, and I have seen some people do a similar thing but blend a banana into it or extra coconut cream which I suppose would create a lighter texture, I’m yet to try it though.
Raw Chocolate Avocado Mousse
1/2 cup cacao
1/4 cup coconut cream
4 Tbsp maple syrup or other sweetener
1 Tbsp coconut oil, liquified
1 tsp vanilla
Pinch of salt
Blend all ingredients in a food processor until smooth. Taste for sweetness and add more sweetener if desired, though keep in mind that the taste does settle overnight – I find the avocado flavour mellows completely with some time. Pour into serving glasses and chill in the fridge over night. Top with desired toppings e.g. berries, coconut, cacao nibs, choc chips, banana.
I have just finished an eleven hour work day with virtually no breaks (aside from two toilet pit stops) so I am royally pooped. I am so looking forward to finishing up so that I have more a chance to explore more of what is going on in MoFo land. After Saturday, I’m all aboard! How is everyone enjoying MoFo so far?
In saying how glad I will be when it’s over, it’s obviously awesome to have a week of cash work, and when it finishes we will be heading north up the coast, on the way to the Great Barrier Reef. Exciting!! I’m definitely on the mend in terms of health as well which is a relief.
Today I’m just going to leave you with a couple of happy snaps – I enjoyed a salad comprising of local ingredients from a few different locations, if that makes sense. Let me explain: I still have a bunch of avocados from the Eumundi markets on the weekend, but now that we are in Bundaberg I have picked up some Bundy cherry tomatoes, lettuce and cucumber from the fruit market.
I wanted to share this snap of my lunch just because my little baby avocado was just so damn cute. I should have put a knife next to it for scale, but if you compare it to the size of the almonds you can get some idea of the size. Eeeeeep!
Baby avocado was certainly doing a lot better than this poor little dude, who came to some sort of accident while rolling around in the back of the van (note: I think I may have stepped on him in the dark…oops). Don’t worry, he didn’t go to waste.
And finally, here is a terrible photo of tonight’s dinner, brought to you courtesy of boyfriend bear (the dinner, not the photo – that was my doing. Sorry, bad light). Bear cooked a delicious feast of garlic carrot and brussel sprouts (Australian organic garlic – somewhat hard to find, Bundaberg brussel sprouts), mediterranean lentils (this was a packet job we got on clearance from the supermarket), garlic bread and salad. Yay, I love feast plates with different components.