There is something almost sacred about this delicious fruit. It looks so completely un-sexy on the outside with its hard and knobbly skin. However, the inside is a completely different story. The delicate green flesh is jam-packed with healthy fats, fibre and various valuable vitamins. There is just something about the smooth texture, the delicate flavour and the creaminess of an avocado that simply makes my heart sing. Even as I write I am sitting with a colourful bowl containing a chopped organic red pepper, a chopped organic avocado, some cold-pressed olive oil, a splash of balsamic vinegar and a dash of Celtic sea salt…delicious!
I have grown a little weary of my Raw Power Bars of late, so, with three beautiful, ripe avocados perched so beautifully in my fruit bowl this morning, I decided a Raw Chocolate Mousse Pie was in order. As I gathered my ingredients, the only hitch was my choice of sweetener. Due to my ongoing yeast kill protocol I am not allowed any high Glycemic Index sugars at the moment (including raw honey and maple syrup). Stevia, Coconut Nectar and Coconut Sugar are my only choices because of their very low Glycemic Index. Just to give you an idea, Maple Syrup has a G.I. of 80 whereas Coconut Nectar is 30 (very low).
So…I just swapped out the Maple Syrup in my recipe and made room for the newest wonder in my raw pantry…the wonderful and versatile Coconut Nectar! I worried that the kids might not like this recipe change but Zachary almost swallowed the spatula whole in an attempt to get all the chocolate mousse off of it…a ringing endorsement indeed.
This recipe is creamy, sweet, chocolaty and absolutely divine! And it owes all that to…you guessed it…the avocado!
And just in case you happen to have three beautiful, ripe avocados sitting in your fruit bowl, I have included the recipe below.
Raw Chocolate Mousse Pie
- 1 cup Fine Almond Flour
- 3/4 cup Coconut Sugar or Maple Syrup Powder
- 1/3 cup Coconut Butter
- Pinch of Sea Salt
- 1 tsp Vanilla (optional)
Melt the coconut oil gently. Mix all the ingredients together in a bowl and then slowly add the melted coconut oil. Press into a pie plate and chill for at least an hour.
- 3 Large Avocados
- ½-1 C Coconut Nectar (or Maple Syrup)
- 1 Tbsp Vanilla
- ½ C Coconut Butter
- 2/3 C Raw Cocoa
Blend all ingredients together in a VitaMix or food processor. Pour into pie crust and chill until firm. Decorate with fresh raspberries if desired.