One of the bonuses of being a Naturopathy student is that lunch times at uni consist of wonderfully slightly-wacky souls sitting around bags of nuts, home made muesli bars, various lentil and couscous concoctions and never ending cups of peppermint, dandelion, green, chamomile and nettle tea (or soy lattes if you really are in need of that extra kick, followed later in the day by a dandelion of course to give our livers a little hug), swapping recipes for nutrient rich and more importantly YUMMY food, and yes...the two can go hand in hand.
My friend Clara told me about a raw, vegan, dark chocolate mouse made with avocados and my reaction was probably somewhat similar to what I imagine yours to be right now. Having tasted Clara's raw, vegan dark chocolate mousse however was one of the most incredible taste experiences I have had, not to mention the health benefits of the avocado (high in vit C, anti-oxidants, mono-unsaturated fat which is good fat, B-vitamins good for energy and Vit-E which is good for your skin), dark choc (only go for dark choc with more than 70% cocoa solids. This stuff is jam-packed with anti-oxidants and stimulates the feel good receptors in your brain, making it a natural anti-depressant and therefore an essential to go in the trolley every week - at least that's my excuse. Anything less than 70% is laden with sugar) and natural sweeteners that replace any sugar.
You can replace the almond milk with soy or even normal milk if you are not vegan and the agave nectar with honey or other natural sweeteners if you wish, alternately all these goodies can be found at you're local health food store or even better if you have a whole foods store near your home.
We added fresh mint and strawberries as a garnish, the flavours of which are incredible with dark chocolate.
Makes 3 small ramekins full - you don't need much as its so rich
2 Ripe Avocados,cored and diced
85 g Dark chocolate(at least 70% cocoa),chopped
1 tablespoon Agave nectar or brown rice syrup or date syrup or any other natural sweetener.
1 tablespoon unsweetened cocoa powder (organic cacao powder found in heath food shops is best)
2 teaspoon corn flour
3 tablespoon Almond milk
1 teaspoon pure vanilla extract(alcohol-free)
Warm the almond milk in small sauce pan and whisk in the corn flour, stir on low heat until thickens about 2 minutes.Turn off the heat.
Put the chocolate and cocoa in to a blender or food processor and process while pouring the warm thickened almond milk ,until smooth and creamy.When chocolate has completely melted add the avocados,vanilla,the agave nectar and blend some more until smooth and creamy.Transfer in serving bowls.chill for 30 minutes before serving.
Recipe adapted from http://yasmeen-healthnut.blogspot.com/ - so many other great healthy recipes here.