Wow, have I got a yummy treat for you! I was inspired by a chocolate terrine made with a secret ingredient (avocado) from Fressen, one of Toronto's top vegan restaurants. When it came time to choose a liquid, I picked the latest popular ingredient in non-dairy ice cream - coconut milk.
I know it sounds weird and you are probably suspicious and doubting how this could actually taste good, but believe me, your family will never know! Make sure they taste it before you spill the beans!
This is super easy to make and is also vegan - no eggs or dairy! I have seen variations on this idea from quite a few sources, both online and vegetarian/vegan cookbooks, but I have come up with my own preferred version that has a super smooth texture:
4 ripe avocadoes 1/4 c. agave nectar 1 tsp. vanilla extract 1/4 c. cocoa powder 1 400 ml can coconut milk (full fat baby!)
Put everything into a food processor, blend everything thoroughly; then chill for at least a couple of hours. A blender will work too, but you may need to add a bit more liquid, perhaps either almond, hemp or rice milk, so it is not too thick to move around in the container and the resulting mousse may be a bit less stiff once it cools in the fridge.
Yeehaw, it tastes like the most decadent chocolate mousse but is actually really healthy - although pretty calorific!
I think I might try making it with 8 or 10 medjool dates (soak them overnight or in boiling water for 1/2 hour to soften first) instead of the agave nectar next time. I'll let you know how it goes!
This fabulous dessert is absolutely delicious and chock full of absorbable protein, vitamins, antioxidants and good fats.
WARNING: This is very rich, so a little goes a long way and is very satisfying!