Two words.. chocolate mousse. Probably the ultimate indulgent dessert, however with a slightly healthier twist to it. As you probably know, I’m a huge fan of experimenting with ways to recreate delicious desserts and sweet treats using whole foods and trying to make them a little healthier. These chocolate mousses have been a pretty popular creation with my mum and myself recently and personally, I don’t think you can even taste the avocado in there! The addition of the avocado in this adds the most incredible smooth and creamy texture and also means that you’re including some healthy fats into your day as well. These little desserts are also free from dairy, gluten and refined sugars, so are sweetened with fruits and natural sweeteners.
The intense chocolatey flavour comes from raw cacao powder, which is the unprocessed version of cocoa and has the most incredible flavour! I think that I can safely say that’s it’s my favourite superfood and I use it constantly, in so many different recipes. Not only do I adore the taste, but there are also many wonderful benefits to this wonderful stuff, for example: it’s high in antioxidants and magnesium.. so I suppose you could say that chocolate can be good for you after all?
Like with all of the desserts that I post on here, I like to mention that, although they are healthier alternatives, I don’t recommend eating these things all day and everyday because they do still contain natural sugars and should still be considered as a treat. But the way I see it is, if I do want to indulge in something, or fancy a sweet treat, then I would rather have something that I know contains some nutritious and beneficial ingredients, as oppose to being laden with sugars and lots of additives.
I hope you enjoy tucking into these delicious little pots of chocolatey heaven and maybe even sharing them with friends too. Try not telling them that the secret ingredient is in fact avocado and see if they notice!
- 1/2 cup Indigo Herbs cashew nuts
- 1 tbsp honey
- 1 tbsp lemon juice
- Sea salt & black pepper to taste
- 1/2 clove garlic- crushed
- Pinch of mixed herbs
- 1/4 water
- Large handful of rocket
- 60g asparagus spears
- 1 small raw beetroot
- Handful of cooked, shelled edamame beans (I buy mine frozen and cook them myself)
- Indigo Herbs Seed salad topper
- Edible flowers to garnish
- To create the dressing, add all of the ingredients into a high powered blender or food processor and blend until smooth and creamy. Add a dash of extra water if needed, to help everything blend together.
- Once the dressing is really smooth and creamy, season to taste with salt and pepper and set aside.
- For the salad, chop the asparagus into thirds and pop these into a frying pan with a little rapeseed oil and sauté over a medium heat until vibrant and tender.
- Meanwhile, peel the beetroot and spiralize this into spaghetti strands.
- Layer the salad, starting with the rocket, then add the beetroot, edamame beans and asparagus.
- Scatter a few dollops of the dressing around the salad and sprinkle over a generous handful of the seed mixture.
- Finally, finish the dish with a few edible flowers for decoration and serve!