These recipes are gluten and casein free and are made with fresh raw foods so they have the greatest most available nutrients for your body. The recipes are from a book by Jennifer Cornbleet. The pics are from the first time I gave it to them. They were a little unsure of it at first.
This mousse my kids prefer frozen into fudge popsicles or eaten in scoops as if it were ice cream. Branden likes it in the shortbread crust recipe below and frozen. It is a great way to get avocados in your children and mine love it for dessert. Branden does not like avocados at all! He didn't believe me when I told him it was made with avocados. I use organic cocoa powder rather than carob. I did use pure vanilla extract in ours. To make fudge popsicles use wooden popsicle sticks and popsicle molders that can be bought at walmart you can make all kinds of cheap healthy treats in those. I have some more recipes I have tried lately that I will post later.
Chocolate Mousse
Yield: 2 cups, 4-6 servings
No one will know that avocado replaces butter, cream, and eggs in this silky mousse.
1/2 cup pitted medjool dates, soaked (I buy my dates in a big bag from Cosco without the sulfur dioxide, they are not mejool dates)
1/2 cup pure maple syrup or agave nectar (I use organic Agave from Cosco if you use syrup try to use Grade B maple syrup-it has more nutrients than grade A and make sure it is pure maple syrup. I use grade A for pancakes and waffles because it tastes better than grade B)
1 teaspoon vanilla extract (optional)
1 1/2 cups mashed avocado (3 avocados)
3/4 cup unsweetened cocoa or carob powder
1/2 cup water
Place the dates, maple syrup, and optional vanilla in a food processor fitted with the S blade and process until smooth. Add the avocado and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Add the water and process briefly. Stored in a sealed container, Chocolate Mousse will keep for three days in the refrigerator or two weeks in the freezer. Serve chilled or at room temperature.
Short Bread Crust
Yield: 2 1/2 cups (enough for one 9-inch pie or tart)
1 cup unsweetened shredded dried coconut
1 cup raw walnuts
1/4 teaspoon salt
6 pitted medjool dates
Place the coconut, walnuts, and salt in a food processor fitted with the S blade. Process until finely ground. Add the dates and process until the mixture begins to stick together. Don’t overprocess.
Stored in a sealed container, Shortbread Crust will keep for 1 month in the refrigerator or for 3 months in the freezer. The crust doesn’t need to be thawed before using.
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