The base is nutrient-dense avocado, making it great for the non-dairy people in the crowd. But I’ll just say, for the record, that I love my dairy and I LOVE this dessert. (Since I’m on the low-sugar train I even tried it with less sweetener and raw cacao and that worked, too). I plan to make it on Thanksgiving and fool all my guests who happen to be afraid of avocado as a dessert choice.
Thank you to Lumeria and Chef Ben Diamond for sharing it with us!
AVOCADO CHOCOLATE MOUSSE WITH STRAWBERRIES
1 1/2 cup avocado meat (about three avocados)
1/4 cup cocoa powder
1/2 cup agave
2 tablespoons grade B maple syrup
1 teaspoon vanilla extract
1 pinch kosher salt
1 cup strawberries
1. Place all ingredients except strawberries into a food processor and blend till smooth.
2. Serve with fresh sliced strawberries and mint sprig for garnish
3. Try not to eat all of it at once like Jason does.
By Andrea Ferretti
Andrea Ferretti and Jason Crandell are a husband and wife team who have been teaching, writing about, and living their yoga for nearly two decades. Andrea is the former executive editor of Yoga Journal and is now creative director for Jason Crandell Yoga Method. Jason is an internationally recognized teacher known for his precise, empowering, down-to-earth approach to vinyasa yoga. They live together in San Francisco with their full-time boss, Sofia-Rose Crandell, age 3. To read their blog or to learn more about Jason's upcoming teacher trainings, please visit their web site www.jasonyoga.com
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