Imagine a no-cook, sugar-free chocolate mousse that’s also gluten-free, dairy-free, soy-free, corn-free and vegan — ready in about 5 minutes of hands-on time. One ingredient needs soaking for roughly 4 hours: dates. If you prefer a lower-carb or diabetic-friendly option, substitute or reduce dates and add a little stevia to taste. This recipe was inspired by requests for more gluten- and sugar-free dishes and makes a quick, impressive dessert for unexpected guests. It’s versatile — try variations with different fruits or nuts, such as macadamia or walnuts. With summer here, it’s a relief not to turn on the oven. Enjoy and stay healthy!
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Yield: 4 Servings
Ingredients:
- 1/2 large ripe avocado, peeled, pitted and cut into pieces
- 1 banana, ripe, peeled and cut into pieces (or another 1/2 avocado for a banana-free version)
- 4 organic Medjool dates, soaked 4 hours or more, skins removed and pitted (add more if using smaller dates)
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons unsweetened cacao powder
- 1/4 cup gluten-free milk (almond, coconut, or other plant milk)
Instructions:
- Place all ingredients into a high-speed blender or food processor.
- Blend until very smooth, about 3–5 minutes, scraping down the sides as needed, until the mixture has a light, mousse-like texture.
- Spoon into ramekins or serving bowls.
- Refrigerate until well chilled before serving.
- Garnish with banana slices, chocolate shavings, or chopped nuts, if desired.
Tips
Air bubbles can make the surface appear a bit lumpy in photos, but the mousse is smooth. Using banana gives a chocolate-banana flavor; using only avocado delivers a pure chocolate taste. Adjust sweetness by varying the number of dates or adding a small amount of stevia for lower sugar.