I am not a dessert person at all but this is quite delicious and nutritious too. It is easy to play with the quantities too to create your preferred version. Its rich creamy texture and chocolaty taste ensures for smiles all round, a less guilt than a normal chocolate mousse dessert. You can add cashew cream and more lemon to create a texture like that of a cheese cake and add it to an almond and date base to make your very own raw chocolate avocado cheesecake
Ingredients
- 2 avocados
- 200ml soya/almond/cashew milk
- 4 heaped tbsp chia seeds
- ¼ cup agave nectar/honey
- juice of ½ lemon
- 3 drops vanilla essence
- 5 tbsp cacao powder
In a food processor blend everything except the milk and chia seeds until smooth. In the meantime allow the chia seeds to soak in the milk then combine the two mixtures in the food processor and further blend until smooth.
Leave the mixture in a glass bowl to set in the fridge for an hour or more – you can eat it immediately which is usually what happens. Or at least some pretty intense tasting.
You can decorate it with little cubes of avocado, and some fresh or frozen berries of your choice.
This dessert is a dessert, it has high fats and high sugars. However these fats are good ones, in a natural, raw format with plenty of vitamin E in them. Should you choose Cashew milk you will find high levels of magnesium from both that and the cacao powder. Chia seeds are high in Omegas especially 3s and also provide an aid to digestion in their water soluble fibre that you see coming from each seeds as they swell.