Some of you are wondering if I’ve forgotten about food. Truth is with all this Whole30 business and just being plain busy as all heck, I kinda did. This vegan chocolate mousse may have brought me back to foodie life.
While my Whole30 journey officially ended several weeks ago now, I’m still managing to stick with it for the most part. The main foods my body has a sensitivity to are dairy and soy, so long as I avoid those the tiger’s blood still flows. As in high level of energy, clear(er) skin, and a settled gut.
I went camping and volunteering recently up at Hakalau National Wildlife Refuge, a super special 30,000 acre section of the Big Island full of native plants and birds. I feel the most alive, the closest to a higher power, when surrounded by flowers, mountains, forest or all of the above. I heard this described recently as “thin moments,” spaces in time when the separation between God and man feels most narrow.
It was Mother’s Day and I planted an ohia tree for her. The group I volunteered with threw together a fabulous Mexican themed potluck, topped off with a vegan avocado mousse made by Karen. I was immediately seduced. The richness of the avocado, the simple ingredients, reminded me just how far away I’d gotten from my passion for cooking.
So I offer this mousse to you, please try it. My version is topped with a little coconut whipped cream, which is just the easiest thing to make, and also goes great in your morning coffee. This dessert is practically healthy and seriously very, very good.
Vegan Chocolate Mousse with Coconut Creme
1 ripe avocado (that is 1 Hawaiian size or 2 California size)
1/2 cup coconut milk *(see note below) or any kind of milk
1/2 tsp vanilla extract
4-6 TBL agave (taste as you go, sweeten to your liking)
1/4 cup (or more) cocoa powder
For coconut creme:
1 can coconut milk
To make mousse: In a large bowl or in a food processor, add avocado, coconut milk *(if making creme, use the clear part of the milk you drained from the can to make the creme), vanilla, agave, and cocoa powder. If using a food processor, pulse until smooth. If using a mixer or beaters, mix on medium speed until smooth. Taste for sweetness and chocolateness, add more agave or cocoa if desired. Will keep in the fridge for up to 5 days.
To make creme: Place a can of coconut milk in the fridge overnight. When ready, turn can upside down and open from the bottom. Drain out clear liquid (to use in mousse) reserving the hardened part of the coconut milk. Place in a bowl and mix with beaters or a mixers for about a minute on high or until stiff peaks form. Keep cold, will keep in fridge for up to 5 days.