I went vegan at the beginning of 2018 and, although I have noticed my sugar cravings reducing massively, I still get a hankering for something sweet now and again. Today, I had a particularly strong craving for sugar (most likely because I had stayed up late and got up early, thanks to gymnastics and swimming on Sunday mornings!) So, after the activities, I set about to find a happy medium of making something sweet but healthy (well, healthier…) at the same time.
I remember Deliciously Ella coming out with avocado chocolate fudge brownies a while ago and decided I’ll try and team up some cocoa powder, avocado and maple syrup (as that’s my sweetener of choice at the moment). If it didn’t work, I’d happily eat the sauce myself and try again. I mean it’s only avocado, cocoa powder and maple syrup, what could go wrong??
The mousse also needed something crunchy or nutty, like nuts. You can’t have chocolate and not have nuts, right? I looked in the pantry and I only had pistachio nuts. Ok, those will have to do…
Guess how this recipe turned out…
Like this!
Using only these ingredients:
And it’s such a nice light recipe to enjoy, especially as it is officially Daylight Savings Time and we have all braved and survived the (especially harsh) winter season. The pistachio nuts just added that extra depth of flavour that turns this recipe from a common chocolate mousse to quite a nutty, flavoursome and creamy dessert. You can’t taste the avocado at all and, I just know that if I added frozen bananas to this mousse, I could take it to the next level and create a superfood nice cream! PLUS, adding bananas will still keep the recipe to under 5-ingredients. So, give it a try and freeze the bananas first for a creamier texture. That’s my next mission…
Onto the recipe!
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- 2 Ripe Avocados
- 5 Tbsps Maple Syrup
- 1/2 Cup of Pistachios, chopped
- 3 Heaped Tbsp Cocoa Powder
- Put a small handful of pistachios to the side, as these will be used to garnish the mousse
- Whizz up the rest of the pistachios into a food processor until they start to break down and turn gooey
- Add the avocados and whizz until combined well
- Add the cocoa powder and maple syrup
- Place into small bowls and top with the chopped pistachios
- Leave to set in the fridge for 30 minutes.
- Blitzing the pistachios until they turn gooey will take around 15 minutes, so be patient!
- For a creamier texture, add ripe frozen bananas
Simple!
If the kids are banging on about wanting something sweet or you need a pick-me-up after work, I can’t think of anything better than a small bowl of this creamy chocolate mousse. Plus, you can make it in batches and store in the freezer as chocolate ice cream!
When you decide to create the recipe, don’t forget to tag me on @fiveforafiver via Facebook / Twitter (@fiveforafiver1 on Instagram) and use the hashtags #fiverfoodies and/or #fiveforafiver, so I can check out your great creations.
Please find below a list of ingredients from Sainsbury’s for £5.70 total (prices may vary from 25 March 2018)
Sainsbury’s Ripen at Home Avocado, (4) – £1.85
Clarks Original Maple Syrup (180ml) – £2.00
Dr Oetker Fine Dark Cocoa Powder (25g) – £1.20
Sainsbury’s Pistachio Nuts in Shell, (35g) – 65p
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