Avocado Mousse + Coconut Whipped Cream

If you are someone who hasn’t had chocolate pudding made out of avocados you may be thinking, ew! Ha ha. I did too the first time my mom made it for me 10 years ago. But like I was, I think you will be pleasantly surprised! Avocados will give you that rich smooth creamy texture and then rest of the ingredients will give you that deep chocoate goodness we all want! And if you’re looking for a cool treat, this recipe is also used to make my kids favorite fudgsicles! Below is also a recipe for coconut whipped cream! Its a great swap for regular whipped cream! You make it the exact same way except you just have to prep your coconut milk prior and it really helps to work with a chilled bowl!

Hope you love both of these recipes! They taste like a dessert but made with all real ingredients from the Earth packing in all sorts of nutrients you can feel good about!

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 Chocolate Peanut Butter Avocado Mousse, Coconut Whipped Cream, and chopped GoMacros!

Chocolate Peanut Butter Avocado Mousse, Coconut Whipped Cream, and chopped GoMacros!

VEGAN CHOCOLATE Avocado MOUSSE:

4 small servings

1 1/2 Ripe Avocado

1/4 cup Cacao

1 1/3 cup Coconut Milk

1/3 cup Maple Syrup

8 dates

1 tsp vanilla

OPTIONAL 1/2 cup peanut butter & dash Himilayan Salt

BLEND AND CHILL until ready to indulge! Freeze into Fudgsicles for another twist on this recipe! Serve with a dollop of coconut whipped cream or vegan icecream and a side of peanut butter if ya want to make it extra special! (I mixed coconut milk and maple syrup into my peanut butter to make it more saucy;)

Enjoy!!

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COCONUT WHIPPED CREAM RECIPE:

1 (14 ounce) can unsweetened full fat coconut milk (organic brands and no guar gum makes for best consistency)

2 tablespoons cane sugar or coconut sugar

1 teaspoon pure vanilla extract

METHOD

****Normally I double this recipe!

Refrigerate can of coconut milk overnight to separate the cream from the coconut water.

Place metal mixing bowl and beaters in the refrigerator or freezer 20-30 min before starting.

Open can of coconut milk, and scoop off the top (save the watery part for another recipe)

Beat coconut cream using electric mixer with chilled beaters on medium speed and gradually to high speed! Beat until stiff peaks form (approx 7 min). Add sugar and vanilla extract to coconut cream and beat 1 minute more. Taste and add more sugar if desired!

Cooling your bowl will make a big difference! If I am pressed for time I will throw the bowl and beaters in the freeze for 10 minutes before starting my whip! The more chilled the better your consistency will be! PS we personally don’t have a beater so we a blender or a food processor and pulse it. It turns out good but not great! haha. If you can, a beater is your best choice!

Hope ya like it!! Let me know if you make it on @earthyandy!