So I’ve teased, and I’ve taunted, and I’ve led you on. It’s basically a high school flirtation only I’m actually posting it so…actual emotional fulfillment? Whatever, you get closure and I don’t have to worry about drunken 4 am phone calls.
Dream a little dream of me.
REVIEWS:
“UHHHMUHGUUUUH”-me
“It’s too much, really”-Andy Estep in a completely unrelated conversation.
“*nom nom nom*”- Justin
5 INGREDIENT CHOCOLATE MOUSSE RECIPE
YOU WILL NEED:
2 ripe avocados
1/2 cup unsweetened cocoa powder
1/2 cup sweetener (I used honey, because I’m a diehard beegan, but agave or dates or maybe even maple syrup? would work)
1-2 teaspoons vanilla extract
& the secret ingredient: a splash (maybe a tablespoon?) of olive oil OR almond milk. I’m preeetty sure I’ve done both. Or just olive oil both times. Sorry, there was a Wine Tuesday involved, I’m surprised I remember at all.
+ a blender/food processor
SERVES 2
I got this recipe from these two places, but had some difficulty getting it to blend, maybe due to my using honey instead of agave. I added olive oil to correct this, and it made it a LOT lighter and stopped my blender making that horrible noise/smell.
INSTRUCTIONS:
Slice avocados open and scoop the fruit into the blender/food processor.
Combine with other ingredients & blend until smooth. Set in the freezer or refrigerator for an hour or two:
Or serve immediately!
I topped mine with sliced up giant chocolate chunk cookies for which I just halved my perfect chocolate chip cookie recipe (Phoebe’s grandmother’s friend Nestlay Tolhooose, anyone?) which you can find on the back of any package of sugar, flour or chocolate chips (minus eggs, sub 1 tsp. cornstarch & 3 tsp. water) & baked at 350 for 15-17 minutes.
Et voila! Enjoy, and pura vida!
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Tags: chocolate, chocolate mousse, desserts, easy, from scratch, giant cookies, living simply, vegan, vegetarian
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Avocados make everything better / I even read a cupcake recipe with avocados in it!
**Faridah’s Chocolate Avocado Vegan Cupcakes**
It’s actually a bastardized banana cake recipe; I just wanted to see how avocados would work. The cakes came out really moist, actually moreso than the non-vegan cakes I used to make:
- Blend together 1 cup brown sugar with half a cup of margarine (I used soya butter, but it’s all much of a muchness)
- Mash 4 ripe avocados, getting rid of as many lumps as possible. If you have a blender I guess that would be even better!
- Chuck mashed avocados in with the sugar and butter, along with 2 cups self raising flour, half a teaspoon of baking soda, some vanilla essence (about a teaspoon), 1/4 cup soy milk and a pinch of salt
- Also add about 5 tablespoons of cocoa (all they had at my corner shop was drinking chocolate, so mine were quite light on the chocolate flavour, but basically add to taste)
- Beat all of this together
- Plop in some cupcake cases and bake at 180c for about 25 minutes (check with a sharp knife, when it comes out clean, they’re done)
- The frosting was just a mix of Tofutti cream cheese, icing sugar and cocoa powder (I eyeballed it so I don’t have a recipe per se)
- ENJOY!-
That sounds really good! I wonder how much net health benefit you’d be getting vs. if the cupcakes were made with flour? There is definitely more fat in this recipe, but less sugar? Either way, easy vegan cupcake recipe, with stuff omnis have laying around. I am all about it.
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