Check out this guest post by our resident "Mama Paleo", Leslie Blood!
Giving up refined sugar was challenging for me but an important step in embracing a more Paleo approach. I stopped eating refined sugar because it made me feel bad physically and because once I started to eat sweet treats, it was difficult for me to stop leading to binges and poor body image.
The hardest part of kicking sugar to the curb was watching other people enjoy cake, ice cream and cookies and not taking part myself. This Chocolate Cinnamon Avocado Mousse recipe was one of the first ones that made me feel like transitioning away from sugar would be possible in a healthy and happy way.
This is an excellent recipe for those looking for more healthful and yet indulgent dessert. You can feel good about serving this mousse to anyone and everyone in your household.
Even my older son, who is extremely suspicious of anything containing avocado, will gladly eat this up. You can easily add more honey for sweetness and adjust the milk depending on the consistency you prefer.
This recipe can also serve as a pie filling, and if you choose to keep it thick, a frosting for your favorite Paleo desserts. I recommend serving this pudding cold, straight from the fridge.
2 large ripe avocados
2 tablespoons honey
4 tablespoons high quality cocoa power
1 teaspoon cinnamon
2-4 tablespoons alternative milk of your choice
Cut your avocados in half and carefully remove the pit. Scoop out the avocado flesh with a spoon. Pop the avocado halves into a high powered blender or food processor. Add the honey, cocoa powder, cinnamon and milk. Process all of the ingredients until a pudding forms.
Scrape all the pudding into a glass container and refrigerate. Try not to eat it all at once and do your best to share.
I enjoy making this mousse for dinner parties and other special occasions. To fancy it up a bit, I spoon the filling into espresso cups and top with a little coconut whipped cream. Dust with a cocoa or cinnamon and you are ready to blow your guests away.
1 can of full fat coconut milk
1 teaspoon vanilla (optional)
1 teaspoon honey (optional)
To make the coconut whipped cream, chill a can of full fat coconut milk in the fridge overnight. When you are ready to make the whipped cream, open up the can and scoop out the solid coconut milk fat and whip with a whisk or stand mixer.
I do not feel the need to add any sweetener, but you could certainly add the honey if you wish. Dollop the whipped coconut cream on top of the mousse and enjoy!
Too much reading...
How about dessert?