It takes less than 5 minutes to make this easy to make this incredibly creamy, sugar-free and packed with nutrients, avocado chocolate gingerbread mousse! It’s dairy free and vegan too.
Being healthy does not mean you have to give up chocolate pudding when you have a couple of avocados to hand. Even better if they are local St Lucia avocado which are just huge. I’ve found that the avocados grown in the Caribbean are the size of a large grapefruit. However, they are seasonal so when they are available, we make the most of them.
I often whip up an avocado chocolate mousse when the sweet urgings descend with a vengeance and I need chocolate to stop the hungry growling tigress in me. I throw everything in a blender and within minutes I’m eating a creamy chocolate dessert and am back to purring like a kitten. The Chief Taster can then come out of hiding and calm order is restored in the household.
To make a more winter comfort avocado chocolate mousse I added the warm spices of gingerbread mainly being ginger, nutmeg and allspice. I find it adds a little extra something to your avocado chocolate mousse and does not just have to be for winter. Enjoy these flavours all year round.
If you refrigerate the coconut milk overnight, it will be extra creamy and thick with the solid coconut cream sitting at the top of the tin. Just scoop the solid cream and set aside the water. When you are blending the mousse, add the water to alter the consistency to your taste.
Other Avocado Recipes You May Enjoy
- 2 avocados ripe
- 1 tablespoon cocoa powder unsweetened
- 4 tablespoons erythritol or low carb sweetener
- 1/2 cup coconut milk
- 1 teaspoon cinnamon
- 2 teaspoons ginger ground
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/2 teaspoon vanilla extract
- Put all ingredients into a food processor and process until smooth.
- Pour mixture into two glasses and refrigerate for at least 1 hour.
- Serve with a sprinkling of cocoa power (optional)
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