Averie Sunshine's cookbook, Peanut Butter Comfort. I've been meaning to try this one for some time now, and I was actually surprised at just how close it tastes like regular chocolate pudding/mousse! Next time I make chocolate cake, this will be the frosting!
I used pure maple syrup for this recipe instead of agave nectar for two reasons:
1. Maple syrup is sweeter than agave nectar by volume, so you can use less maple syrup to achieve the same sweetness.
2. Maple syrup has fewer calories by volume than agave nectar.
You can use either for this recipe, maple syrup is my personal preference, and of course, it is a local staple.
This dessert is high in potassium (450mg per serving), low in sodium (6mg), high in fibre and monounsaturated fats, and is vegan and gluten free. For even more fibre and nutrients, try making layered fruit parfaits!
Makes 2.5 cups
2 soft, ripe avocados
1/4 cup unsweetened cocoa powder
1/3 cup pure maple syrup
1 tsp pure vanilla extract
1/4 tsp salt
Slice avocados in half and scoop out the fruit with a spoon into a food processor. Add cocoa, maple syrup, vanilla, and salt. Blend all ingredients, stopping to scrape down sides as necessary, for about 2 minutes, until smooth.
Nutrition (per 1/6 of batch)
Cupcakes with Chocolate Avocado Mousse frosting:
Whole Wheat Chocolate Avocado Cupcakes
Almond Orange Cupcakes (gluten free)
Nutrition (cupcake icing, 24 cupcakes)
If you like this recipe, check out other avocado recipes on our blog:
Cinnamon Avocado Bread
Fudgey Black Bean and Avocado Brownies
Chocolate Avocado Brownies