Your guests will never dream that Hass avocados create the creamy texture in this delicious dessert. For best results, use a food processor. If you don’t have one, mash the avocados in a large bowl before adding the remaining ingredients and mixing well. Be sure to use the dark-green, pebbly-skin Hass avocados, not the shiny green Florida ones, which are much more watery. A sugar alcohol with a low glycemic impact, xylitol can be found in natural foods stores. Without the optional almond butter and strawberries, this dessert is suitable for Induction.
Place the avocados, lime zest, lime juice, xylitol, stevia, vanilla, salt, cinnamon, cardamom, almond butter (if using) and other flavored extract (if using) in a food processor. Process until smooth and creamy.
The flavor of this dish improves with time. For best results, let sit 20 minutes in the refrigerator, or even overnight, before serving.
Garnish with strawberries, if desired.
*There are avocados and there are avocados. You want just ripe ones with a somewhat neutral flavor. If the avocados are over-ripe with a strong avocado flavor, you’ll need to add more cocoa powder and xylitol to let the lime flavor dominate.
** When zesting, be sure to grate only the green part of the lime, not the white portion, which is too bitter.
Chocolate Mousse Follow the basic recipe, but make the following adjustments: Replace the lime juice and lime zest with 1 tablespoon of lemon juice. Add ¼ cup plus 3 tablespoons of unsweetened cocoa powder and an additional 2 teaspoons of vanilla extract. Increase the cinnamon to ½ teaspoon and the cardamom or nutmeg to ¼ teaspoon or ⅛ teaspoon, respectively. Increase the sea salt to ⅛ teaspoon. Be sure to add the almond butter (or peanut butter), which is not optional in this recipe. Adjust the amount of xylitol to taste.
Key Lime Ice Cream After completing the basic recipe, place the mousse in a covered glass container in the freezer overnight, and then thaw slightly before serving for the raw ice cream of your dreams.
