Ok, so I’m officially sick of being sick this year. This past week I caught a case of the flu, on my birthday actually, so yeah that was wonderful. I’d planned to share this recipe a little sooner so that it would be live in time for you guys to make it for St Patrick’s Day, but as you can see I’m a little late. But hey, who says you can’t do mint chocolate flavored treats all year long?
So if you’re a little skeptical about how a combination like this could work and not be gross, no worries, I was right there with you until the first time I tried avocado mousse and realized how amazing it can be.
Then, with this dessert at least, you’ve got the addition of minty freshness and chocolate to help mask any flavor of avocado so even if you aren’t a fan you still may be surprised by these.
Also, cocoa nibs you guys, has anyone else tried them? For those of you who’ve never heard of them , they’re sort of like completely unsweetened chocolate. Now, as a die-hard lover of bitter-sweet chocolate, I completely fell in love with them. I’ll admit, they’re not the best on their own, but when added to sweet things they add all that dark chocolatey goodness without any of the sugar.
Anyway, I used cocoa nibs in a few of these and some miniature chocolate chips in the others, The choice is up to you, but I’d definitely recommend tasting cocoa nibs at least sometime in something sweet.
These little mousse cups are very fast and easy to whip together and the best part is that they’re gluten free, dairy free, and vegan.
Mint Chocolate Chip Avocado Mousse Cups
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 3-4 servings
Whip up these quick and easy little treats that don't need cooking. They're also gluten free, dairy free, and vegan.
2 medium (ripe) avocados. pits removed
1/2 cup sugar in the raw
1/2 cup full-fat coconut milk
1 tablespoon chia seeds
1 teaspoon vanilla extract
1 teaspoon pure peppermint extract
1 teaspoon lemon juice
1 1/2 tablespoons cocoa powder
3/4 cup almond flour
2 tablespoons sugar in the raw
1 1/2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
pinch of salt
1/3 cup mini chocolate chips, or cocoa nibs
fresh mint leaves
Combine all the ingredients for the avocado mousse (except cocoa powder) in a blender or food processor and pulse until smooth. Scoop about half of the mixture into a separate bowl and add the cocoa powder to the blender and pulse to combine.
For the crumb layer, mix the coconut oil, vanilla, salt, and sugar in a small bowl. Add the almond meal and stir until evenly mixed.
In small glass jars or bowls, layer the avocado mousse, chocolate avocado mousse, chocolate chips or cocoa nibs. and almond crumb mixture. Top each cup with some fresh mint leaves and store in refrigerator until ready to serve.
For more great food ideas, please do not forget to look at my other recent food posts
- Raspberry Pomegranate Oats in a Jar
- Coconut Almond Ranch Fried Chicken Nuggets
- Chocolate Spelt Greek Yogurt Waffles + Maple Nut Butter Syrup
- Moroccan Ribboned Carrot Raddicchio Salad
- Heirloom Tomato Marinara Meatballs & Spaghetti Squash
- Chocolate Oats & Honey Cut-Out Cookies (GF+Vegan)
- Miso Mahi-Mahi Brown Rice Pad Thai Noodles
- Chile Lime Veggie Burrito Bowls
- Chocolate Covered Almond Butter Eggs - FOOD PHOTO SHOOT
- Traditional Greek Lamb Gyros + Tzatziki Sauce
ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.
And, by the way, to all the minnows out there, my intro post did a huge $0.21. The key to success on Steemit is to be consistent and persistent. Click on the link below for some great tutorials on how you can also succeed on the steem blockchain: