raw cacao powder

Delicious & Nutritious Raw Avocado Chocolate Mousse

raw choc mousse  

I've recently been getting my hands on some really lovely Hass avocados and I couldn't be happier! They are just so creamy and perfect for this recipe. I used to make this quite often back in London, but when I got to Doha I stopped as I couldn't find the right avocados, and trust me I tried, but not all avocados are created equal! So if you decide to make this recipe I would highly recommend using nicely ripe Hass avocados, they are usually more expensive but definitely worth it. This recipe calls for few ingredients therefore using the best quality ingredients really does make a big difference, and the end result is the most rewarding guilt and cruelty free deliciousness!

Avocado is packed with heart healthy monounsaturated fatty acids which help reduce inflammation. It is also high in fibre which helps stabilise your blood sugar levels. And it's one of the best source of plant based foods for female fertility as it helps balance hormones - I mean just look at it, it looks like a womb!

Raw cacao is high in magnesium, which relieves cramping, probably the main reason why women crave chocolate at that time of the month. It also is great for cardiovascular health as it has shown to reduce the likelihood of strokes & heart attacks.

So ladies this one's for you because you'll be doing your body a big favour by eating this. I don't want to exclude the men here either because they will definitely enjoy it, my husband doesn't like avocado and I've fooled him on several occasions with this recipe!

 

Ingredients (makes 2)

1 ripe Hass avocado (see notes above)

3-4 tablespoons raw cacao powder

3 tablespoons raw honey (maple syrup for vegan option)

1/2 cup almond milk (or non dairy milk of your choice)

1-2 tablespoons coconut butter/coconut oil (optional, it just makes the consistency creamier)

Toppings

Selection of fresh or frozen berries

Pecans or walnuts

Cinnamon powder to taste

 

Method

Place all ingredients except for the toppings in a blender and whizz until you have a nice smooth consistency, you may have to stop and give it a stir a few times depending on the size of your blender. It works beautifully in the magic bullet as it's got quite a small container.

Top with berries, nuts, cinnamon powder, a drizzle of honey and enjoy!

*You can also store it in the fridge for 30 mins to set for more of a mousse like consistency, I personally cannot wait that long and tend to devour it straight away!

Raw Chocolate Madness Pt. 2

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So I know it has been a while since my last post...I was hoping to post part 2 of my raw chocolate experience quite soon after the 1st part as I made them both on the same day. However I got caught up with work and then went on holiday for a month, then I got back, had a serious case of the holiday blues and dived head-first into crazy working hours.

Anyhoo now I am back in the swing of things I am finally ready to put up the second part of my experiment, this time using cacao butter instead of coconut oil. I made this version into more of a healthy chocolate finger-esque bar, you can use a mould to achieve any shape you want, so it's fun to play around with. I had an Ikea silicone ice cube tray on hand and decided to use that. Alternatively you can line a glass oven dish with parchment paper, or basically anything that is flat and has sides which can contain the liquid chocolate mixture!

P.S.Using cacao butter definitely takes raw chocolate taste up to the heavens, but if it's not easy to get a hold of coconut oil is a pretty good replacement.

This recipe is inspired the one on Eleanor's amazingly beautiful blog, Earthsprout.

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Ingredients

1/3 cup cacao butter

1/2 cup raw cacao powder

3 tablespoon coconut sugar

1 1/2 teaspoon maca powder

1/4 teaspoon vanilla powder

himalayan pink salt / sea salt

Crushed pistachio nuts (optional)

Method

Melt the cacao butter in a metal or ceramic bowl over a pot of hot water, making sure that the bottom of the bowl doesn't touch the water.

Once melted remove from heat and sift the cacao powder, coconut sugar, maca powder and vanilla powder over the melter cacao butter and whisk together to combine. Then add a pinch of salt, this will enhance the sweet tones, and whisk away again, making sure all ingredients are well combined.

Pour out the mixture into the mould you are using, if you aren't using a silicone mould make sure to line with parchment paper. Sprinkle some crushed pistachio nuts on top, or whatever else you fancy, and pop in the freezer for 10 - 15 minutes.

Enjoy!