June 2015 archive

Chocolate avocado mousse

There are a quite a lot of recipes bouncing around at the moment for chocolate avocado mousse. All the taste but a vegetarian healthier option. And it’s gluten-free. Chocolate and avocado does sound like a slight odd mix, but after having an avocado shake in a Vietnamese restaurant in Shanghai (as one does), I was up for the challenge of using avocado in its non-traditional form. I found this recipe here. And the shake? Well it was pretty good.

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Ingredients

  • Flesh of 2 firm ripe avocado, chopped
  • 125 gram dark chocolate broken into pieces (good quality high % cocoa) *for dairy free, ensure you use dairy-free chocolate
  • 3 tablespoons runny honey
  • 1/3 cup coconut cream

Directions

Melt chocolate in a double boiler: place chocolate in a glass bowl to melt over a saucepan of simmering water (make sure the water does not touch the bottom of the bowl or else it will risk the chocolate burning or becoming grainy) and stir with a wooden spoon occasionally, until chocolate has melted.

Puree avocado, coconut cream, honey and melted chocolate together until smooth. Spoon into serving glasses and chill in fridge for 1 hour, or until ready to serve.

Serve garnished with chocolate shavings and berries as desired.

This is not the sexiest dessert to make. Melting chocolate and butter together is sexy. Avocado and coconut cream in a processor not so sexy! But this recipe is simple and easy to put together with a quick chill time. The ingredients only made enough for the 2 small glasses in the picture so you would need quite a quantity of avocado to make enough when having people round for dinner. So the verdict? It tastes like a chocolate pudding, is quite rich and it does work. If you (like me) choose your “once in a blue moon treat” dessert to be deliciously sinful then save yourself for the good stuff. But if you are looking for something to satisfy that sweet tooth that does not come with a run round the block, then this is the way to go, plus the health benefits that come with the avocado and no dairy make this a very virtuous dessert. So you can have your pudding and eat it!

 

 

 

 

Gluten-free almond flour muffins

I have done a previous post on gluten-free almond flour muffins. This recipe is that teeny bit simpler and is based on 4 muffins (although I ended up with 6) – an easier number for self-restraint when opposed to 12 muffins! This recipe comes from elanaspantry.com.

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Ingredients

  • 1 cup almond flour (4 ounces)
  • 2 large eggs (4 ounces)
  • 1 tablespoon honey
  • ¼ teaspoon baking soda
  • ½ teaspoon apple cider vinegar

Directions

In a medium bowl combine almond flour and baking soda.

In a large bowl combine eggs, honey and vinegar.

Stir dry ingredients into wet until combined.

Scoop into a paper lined muffin pan (I used silicon moulds).

Bake at 180 degrees for 15 minutes until slightly browned around edges.

Cool in the pan for ½ hour.

Serve and enjoy.

Voila! Simple and quick, just what one needs mid-week. I make these when I know I have a busy day out of the office and am not sure when I am going to be able to grab a snack.