Chocolate pudding, or snackpaks as I knew them, were one of my favorite things in my brown paper bag lunch growing up. Looking back, I sort of can’t believe my mom sent those with me because they are so unhealthy, but they are delicious. These days, I still indulge in desserts but I strive to make them as healthy as possible while tasting as unhealthy as possible. Does that even make sense? I think you get it. This recipe is exactly that- its healthy but taste sort of unhealthy. The chocolate mousse is made with avocados, raw cacao, pure maple syrup and love. duh. Have to add in a dash of that. And the coconut whipped cream is three ingredients, none of which are dairy. You can serve this with the coconut whipped cream and cacao nibs, or serve with fresh fruit. Either way, you will not be dissapointed.
Its. So. Good.
The avocado gives it the dreamy texture of pudding that we all know and love and is loaded with healthy benefits. Its a win win all around. Avocados and coconuts are loaded with healthy fats and omegas that are good for your insides and good for your outside. They help promote glowing skin and beautiful hair. They are thought to protect against heart disease, cell regeneration, and hello, avocados have more potassium than bananas serving per serving. Not shaming that banana, cause those are awesome too, but #justsayin.
As you can tell, there is not coconut whipped cream in all the photos and that is cause I kept taking little spoonfuls of it while I was working on the post and before I could stop myself it was all gone…so I served it with some fruit for the remaining photos. Which is also really tasty. The recipe for the whip cream is enough for 2, possibly 3 small, servings.
This recipe is creamy, sweet chocolatey goodness, satisfying, healthy, all the good with none of the bad.
Make. This. Now.
To make the mousse: In a food processor, purée the avocado until smooth. Add all remaing ingredients, except the cacao nibs tp the food processor and blend until well combines and creamy. Transfer the mousse to individual bowls and store in the fridge until ready to eat.
To make the coconut whipped cream: place the whipped cream in the fridge over night or freezer for about 30minutes with the label rightside up. Then remove the can and turn it upside down and open. Pour out the coconut liquid and save in a jar to use in smoothies or to drink later. Scoop at the coconut cream into a bowl. Add in the maple and vanilla and whisk with an electric wisk until stiff peaks form. About 5 minutes.
Assembly: scoop on some whipped cream, top with cacao nibs and dig in. Enjoy!