I’ve been really craving a chocolate dessert lately. I was walking around town, and none of the restaurants had chocolate desserts that were sugar-free (including no sugar substitutes) and gluten-free. So… I decided to play around with making one at home. Based on what was in my pantry, I came up with this super-easy “mousse.” I poured the mousse into these Hazelnut Coconut crusts. The final product is a rich, decadent, thick filling in a thin, nutty crust. As you can see in the photo, it sliced beautifully. I added a small amount of vanilla whipped cream before serving to lighten it up. As a result, one small slice was so incredibly satisfying =)
Ingredient notes: I find coconut has enough sweetness for me and love the bitterness of raw cocoa, so I didn’t add any sweetener. However, before chilling the mixture, you can taste it and blend in maple syrup or some other sweetener if you want to. You can also substitute a high-quality dark chocolate, but note that most dark chocolate usually has sugar added. Another important note is that coconut cream is NOT the same thing as coconut milk. Coconut cream is the thick part that floats to the top of a can of coconut milk when you chill it overnight. Alternatively, Trader Joe’s sells cans of Coconut Cream that are ready to use.
6 oz cacao paste
2 avocados (~1 cup)
2 tsp vanilla
1.5 cups coconut cream
1. Melt the cacao paste (or dark chocolate) in the microwave in 10 second intervals until 3/4 of it is liquidy. Transfer this to a food processor.
2. Add the avocado, salt, vanilla, and coconut cream to the food processor and blend until uniform and you don’t see any of the green from the avocado.
3. Pour into prepared crusts if you want a mousse pie, or into serving dishes if you want a crust-less mousse. Chill for at least 2 hours before serving.
4. Serve chilled. Optional: Whip heavy cream or coconut cream with a tiny bit of vanilla. Place a dollop on top before serving.