Avocado Chocolate Mouse with Protein - Gluten-free and Vegan
A day doesn’t go by without a long-time customer to come in and ask if we are ever going to bring back our signature Avocado Chocolate Mouse with Protein. We may.. I don’t know at this point.
Lately I’ve been trying to figure out why do our customers like Avocado Chocolate Mouse so much? I guess people just like chocolate a lot (I personally fall in this group, anyone who’s been to Viitals has heard me admit it). So, that’s one.
Second, I think, folks like to know that when they eat chocolate, it’s not the milk chocolate, which detracts from their health rather than it adds.
I’ll tell you how I am. I personally like to know that while enjoying my daily dose of chocolate, I don’t add with it a ton of “stuff” that my body doesn’t need. A few examples in milk chocolate: milk fat, milk solids, soy lecithin, refined sugar.
I guess with our Gluten-free Vegan Avocado Chocolate Mouse particularly our customers also liked the fact that it was nutritionally complete - it contained protein as well. Other similar recipes lack the protein component.
Any way, my point is people like chocolate and prefer it in a more natural way, and nutritionally complete if possible (I am not sure about the second one, but I hope I’m right).
So, why keep such a chocolate jewel recipe a secret? It shouldn’t be that way. So here it is - the exact formula we used at Viitals to prepare our delectable, nutritionally enhanced…(drum roll)...
Gluten-free Vegan Avocado Chocolate Mouse.
Makes: 8 cups 5-oz each
Ripe Organic Avocados 800 g (5 avocados)
Agave Nectar 280 g (1 cup)
GF Pure Vanilla Extract 15 g (1 Tbsp)
Cocoa Powder 85 g (3/4 cup)
Pea protein isolate 40 g (0.4 cup)
Lemon juice, fresh 20 g (1 Tbsp + 1 tsp)
Organic coconut milk (or rice milk) 100 ml (0.4 cup)
Cooking directions:
1. Slice each avocado open and scoop out the insides. Place the flesh in a food processor.
2. Add the agave nectar, vanilla, and cocoa, protein powder, and lemon juice.
3. Process the mixture until fully blended. The mixture should be smooth, the color of chocolate.
4. Pour in desert cups.
5. Keep in the fridge for a day, or freeze for up to two weeks.
To make this a vanilla mousse omit the cocoa powder and the coconut milk. Just keep in mind the mousse will be green. And, what’s more just like avocados usually start turning brown after a short while, this mousse will start oxidizing and turning brown rather quick. The chocolate version does that too, but you don’t see it because of the brown color.
Here is a suggestion in case you don’t like Agave nectar (fructose), or are interested in keeping the sugars down.
For an even healthier version substitute Agave Nectar for Coconut Sugar 1 for 1 and triple the amount of organic coconut milk. For an even healthier and low carb version substitute either one of those two sweeteners for erythritol - a zero-calorie natural sweetener.
Questions or comments? Don’t be afraid to post below…