Occasionally, when you’re figuring out how to make a delicious, healthy, glow-inducing meal (or in this case, dessert), it takes a little bit of thinking outside the box. Our goal is to always have our food create beauty, inside and out. To do this, we often need to leave behind our previously held ideas of what a certain ingredient should or shouldn’t be, and explore the ingredient’s full range of potential. For instance, who knew zucchinis would made such perfect noodles?! This recipe for our beauty-enhancing Chocolate Mousse gives us an extra dose of glow by transforming vitamin rich avocados into a dessert base and protein packed chickpeas into a sweet whipped topping. Our good friend, Lily Kunin, cookbook author and founder of Clean Food Dirty City, created this recipe with our inner and outer radiance in mind and we couldn’t be more obsessed with it. Enjoy!
Chocolate MousseServes 4
- 2 avocados
- 1/3 – 1/2 cup Maple Syrup (sweeten to taste)
- 1/2 cup raw Cacao Powder
- 2 teaspoons Maca Powder (optional)
- 1/4 cup Coconut Milk
- Pinch of Pink Salt
- Dash of Vanilla
- 1 can Chickpeas
- 1 tsp Vanilla Extract
- ¼ teaspoon Cream of Tartar (optional but will help it stay stiff longer)
- 2 tablespoons Maple Syrup or Coconut Sugar
- Top with Cacao Nibs + Raspberry Powder
For the mousse: Combine all ingredients in a food processor, starting with ⅓ cup maple, and blend until smooth. Taste and add more maple as desired. Spoon into ramekins and let chill in the fridge for at least 30 minutes.
For the whipped cream: Drain the chickpeas, reserving the liquid (aquafaba) and setting aside the chickpeas for another use. Add aquafaba, vanilla, and cream of tartar to a large bowl and use a hand mixed to beat until stiff peaks form. Gradually add sweetener of choice while beating. Alternately, you can use a stand mixer.
To assemble: Top ramekins with a spoonful of whipped cream, cacao nibs, and raspberry powder.
Special thanks to Lily Kunin!
Photo by Sally Griffiths