For those of us who are lactose intolerant, it’s hard to create desserts that are still rich and creamy without that crucial ingredient. This dairy-free mousse not only has the perfect texture thanks to the avocados, but it’s also free of processed sugar making it a healthier dessert option.
This recipe is so easily adaptable that you can sub in different ingredients depending on your preference, like Amaretto instead of Kahlua, or maple syrup instead of molasses.
Just a quick note – if you want to ensure that the mousse is totally free of dairy, make sure that the chocolate you use doesn’t have any milk products listed in the ingredients.
- 1/4 cup dark chocolate chunks or chips
- 2 ripe avocados
- 1/4 cup unsweetened cocoa powder
- 2 Tbsp. honey (or maple syrup, molasses etc.)
- 2 Tbsp. molasses (or maple syrup, honey, etc.)
- 1 Tbsp. Hazelnut Kahlua (or other liqueur or extra maple syrup, honey, etc.)
- 1/4 tsp. pink Himalayan salt
- 2 Tbsp. almond milk
- Mint leaves, chopped hazelnuts, and/or berries for garnish (optional)
- Add a few inches of water to a small saucepan and bring to a boil.
- Turn the heat down to low, place a stovetop-safe bowl on top of the pan* and add the chocolate chunks or chips. Whisk until the chocolate is fully melted, but be careful not to keep it on too long to prevent it from burning.
- Add the remaining ingredients and the melted chocolate to a food processor. Process until smooth.
- Pour the mixture in 2 to 4 bowls, and let set in the fridge for 3 hours or overnight.
*Note: The bowl should not sit inside the pot, but rest on the top of it.
Recipe source: www.produceonparade.com
Feature image source: www.produceonparade.com