Chocolate Avocado Mousse

Chocolate Avocado Mousse 

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As August comes to an end I have put together a delicious recipe that will make anyones taste buds dance! In celebration of our Avocados ripening within the next month I wanted to give out one of my most favorite recipes. 

Now I'm a little sad thinking about it because we are moving next July which means no more free avocados. We moved to our little home in September 2014 here in Southern California and to our surprise there was a giant avocado tree in the front yard. This tree has mostly been a blessing. We do have our crazy avocado thieves that come mid October load up their tiny truck bed with hundreds of avocados and pretend to not speak english when they're caught as well as plumbing issues because the trees roots grow into the pipes in the front yard. Its been a little crazy but it makes up for the fact that we get organic avocados! 

Now these are no haas avocados these bad boys grow to be the size of softballs they are called Hall Avocados! They are ginormous and delicious. 

They also stay this pretty green color they dont go green to black. Also! When you pick them if you leave the stems attached with a leaf they stay good longer. Usually we have to put the avocados in a Brown paper Trader Joes bag and put them in the cupboard for about 3-4 days to speed up the ripening process. All the time people say they're not ripe if you pick them and they're not ready to eat but that is not true. We have avocados on our tree clear until January and they're still this way. 

Did you know?

 

There are hundreds of avocado varieties!!! I believe only 7 types of avocados are grown commercially in California. 

 

This recipe is really simple but you need to make sure you do exact measurements on each ingredient otherwise it will throw off the taste. Too much avocado will have the mousse tasting more mild and not sweet like you want it. Too much cacao powder will make it bitter. Keep that in mind.

Chocolate Avocado Mousse 

 

  • 1 Ripe Avocado
  • 1/4 cup cacao powder
  • 1/4 cup unsweetened cashew, almond or coconut milk (coconut taste the best)
  • 1 tsp Vanilla Extract (Baker Imitation Vanilla is my favorite) 
  • 1/4 cup raw/local honey or maple syrup
  1. Put all your ingredients into a food processor (blender works fine but make sure all the avocado is completely blended up or you'll have chunks of avocado in your mousse).
  2. Refrigerate for 10 minutes before eating.
  3. Enjoy!
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This Vanilla!!!! I've tried other Vanilla extracts but feel this one makes all the difference. 

Let me know how yours taste or if you add anything different! 

Paleo Pumpkin Chocolate Chip Pie

Paleo Pumpkin Chocolate Chip Pie

So yesterday I had a major sweet tooth and needed to fix it some way or another. So I looked in the pantry for what I could use and literally I had these few ingredients on hand. --- Backstory we got back from Vacation a week ago today. So we pretty much only have staples in our house. Nothing out of your normal fruit, veggie, protein, cereal, almond milk grocery list. --- So it was Sunday and we don't believe in going out on Sundays just for the fact that we dont like working on Sundays so we don't feel like we should make others work on Sundays by going out and buying things. However if you do thats okay to each his own. 

This was the easiest and probably the healthiest pie I have ever made. Seriously. I am not joking there really isn't anything remotely close to being unhealthy for you in it. And actually after figuring out the servings 1 serving of this pie is the equivalent of 1 serving of fruit! So take that normal pumpkin pie that is amazing and delicious! 

Did I mention that you can eat this plain. Like the dough? Yea. Just the dough if you wanted too. There are no -- ZERO -- eggs in this recipe. I know your like thinking alright just tell me whats in it already. If your like me I sometimes totally just scroll to the bottom to get the recipe... * hides face * totally guilty.. Hey! But if you have 3 monkeys climbing all over you everyday all day long then sometimes scrolling through to get the recipe for what they're about to eat is A-Okay with me! :)

HERE IT IS!

Paleo Pumpkin Chocolate Chip Pie

 

  • 1 can organic pumpkin
  • 2 bananas
  • 1.5 cups coconut flour
  • 2 Tbs maple syrup
  • 1/2 cup Dairy Free Chocolate Chips or cacao Chips

 

  • Parchment/ Wax Paper
  • 9x12 pan
  1. Set oven to 350 Degrees. 
  2. Mash bananas
  3. Mix Pumpkin, Bananas, Coconut flour and maple syrup together.
  4. Fold in Chocolate Chips
  5. Using your parchment paper press down pumpkin mixture into a glass pan so its even and reaches all edges of pan. 
  6. Bake in the oven for 8 minutes. 
  7. After its done, cool for 10 Minutes. And Enjoy!

ALSO! If you want to get fancy you can add Paleo Whip Cream! 

  • 1 can full fat Coconut Milk
  • 1 tsp vanilla extract 
  • 1/2 cup coconut sugar
  1. Make sure to refrigerate Coconut Milk for at least 8 hours ahead of time. 
  2. Mix Coconut Milk, Vanilla and Coconut sugar together in a mixer at 8 speed for about 5 minutes so its stiff. 
  3. Refrigerate for 30 minutes. 
  4. Then serve. Make sure to refrigerate remaining.

Hope you enjoy it!