Raw Vegan Chocolate Avocado Mousse: Only 2.5g Sugar!
- Published on: 16 August, 2014
- Last update: 26 January, 2016
Allow me to welcome you to the matrix. A place where you can eat an entire champagne glass of chocolate mousse and feel like a champion. A place where for the first time ever, chocolate will not make you fat. And no, it’s not heaven my friends… it’s your kitchen!
Now my dad hates avocados. He is 60 years old and WILL NOT TRY MY GUACAMOLE. Who does that? I make killer guacamole. It’s basically a law that you can’t say no. And somehow he does.
Welp… I know one thing he’ll never say no to. Chocolate pudding! When I was a kid, he used to mix up that chemical-filled sugar free jell-o pudding for the family and keep a stash of perfect servings in the fridge for dessert every night. The FIRST ingredient is modified cornstarch, and the sweetness comes from aspartame. We were honestly eating poison! I had my dad try this chocolate mousse and he couldn’t even tell it was made of avocado. Win.
I know we all want to eat sweet things without ingesting calories. But aspartame is, by far, the most dangerous substance on the market that is added to foods. Aspartame accounts for over 75 percent of the adverse reactions to food additives reported to the US Food and Drug Administration (FDA). Many of these reactions are very serious including seizures and death as disclosed in a February 1994 Department of Health and Human Services report. (Report on All Adverse Reactions in the Adverse Reaction Monitoring System, February 25 and 28, 1994)
A few of the 90 different documented symptoms listed in the report as being caused by aspartame include: Headaches/migraines, dizziness, seizures, nausea, numbness, muscle spasms, weight gain, rashes, depression, fatigue, irritability, tachycardia, insomnia, vision problems, hearing loss, heart palpitations, breathing difficulties, anxiety attacks, slurred speech, loss of taste, tinnitus, vertigo, memory loss, and joint pain. You can read ALL about aspartame here, and I strongly encourage you to do so! What kind of a government allows this to be entered into a food supply? One that is owned by Monsanto, I suppose…
The only sweeteners I use are honey, maple syrup, coconut nectar/sugar, and stevia. This recipe uses a combination of maple syrup (to acquire a base level of real, pure-tasting sweetness) and stevia (to enhance what the maple syrup provides naturally without a glucose spike!) Stevia is an herb that is organically grown and soaked in alcohol to make an herbal tincture/extract. You can even make your own at home:
My fellow health connoisseur, Stacy Keibler, has a recipe for chocolate avocado mousse on her blog using a mixture of xylitol and stevia. I changed a few things around to omit the xylitol and simplify the ingredients and voila! Only 2.5 grams of sugar later, the best dessert in the world was born.
- 2 ripe avocados
- 1 tbsp. pure grade b maple syrup
- 30+ drops of liquid stevia, to taste
- 1/2 cup raw cacao powder
- 3 tbsp. full fat coconut milk
- 2 tsp. vanilla extract
- Blend avocados in a food processor until smooth.
- Add in raw cacao powder, coconut milk, vanilla extract, and grade b maple syrup. Blend.
- Start with 20 drops of liquid stevia, blend, and taste.
- If you need more sweetness, add the drops in slowly and taste as you go.
- Halve into two servings, chill, and enjoy 🙂
If you don’t use stevia, feel free to add more maple syrup or sweetener of your choice to taste.