Avocado Chocolate Mousse

Chocolate Avocado Mousse

Trying to be healthy by staying away from sweets is something I feel many are brainwashed into thinking for diets. Who says you can’t have both? Realizing I had bought avocados but didn’t have enough time to eat them, I decided to deviate from the norm of guac and do something sweet.  You hear me, sweet.

In looking through a variety of recipes, I decided upon an avocado chocolate mousse. I took inspiration from As Easy As Apple Pie, but modified it slightly to my own tasting.

Ingredients

  • 2 ripe avocados
  • 1/3 cup agave nectar
  • 1/3 cup cocoa powder (I had Hershey’s Cocoa Powder)
  • 2 tablespoon unsweetened vanilla almond milk
  • ½ teaspoon vanilla extract
  • 1 teaspoon chia seeds

Directions

  1. Halve the avocados and scoop the flesh into a food processor or blender.
  2. Add the almond milk, cocoa powder, chia powder, agave nectar and vanilla extract.
  3. Mix for a minute or until smooth.
  4. Taste and adjust with extra honey if needed.
  5. Scoop the avocado chocolate mousse into pretty glasses or ramekins. I had neither so I used tiny glasses.
  6. Refrigerate for at least 30 minutes before serving.

Avocado Chocolate Mousse

Chocolate Avocado Mousse

Benefits of Avocados*:

  • Monounsaturated fat: This type of fat can improve cholesterol levels, decrease the risk of heart disease, and can benefit brain activity and locomotion.
  • Vitamin E: Vitamin E helps with protecting body tissue from damage by disabling free radicals (groups of unpaired atoms in the body that can lead to cancer or heart disease). It’s also vital to red blood cell formation, which are responsible for circulating oxygen and getting rid of waste.
  • Vitamin B6: This vitamin assists with the body’s formation of glycogen (back-up fuel that’s stored  in the liver and muscles) and promotes skin health.

*Incorporated information from our friends at Greatist.

Avocado Chocolate Mousse

Have you ever made dessert and incorporated some fruit or vegetable you wouldn’t expect?

Chocolate Bolitas

Chocolate Bolitas

What’s better than snacking on something you love? Snacking on a modified version of something you love. Growing up my aunt made these almond, date, and coconut balls. I would snack on them religiously and only recently asked for the recipe. To mix things up a bit, I added cocoa powder to a second batch and voila, I had chocolate bolitas. To make these badboys, follow the below :

Ingredients:

  • 1 cup almonds, unsalted.
  • 1/4 cup shredded coconut
  • 15 pitted dates
  • 1 tablespoon cocoa powder

Directions:

  1. Let almonds sit in water for 24 hours.
  2. Add almonds to food processor. Blend.
  3. Add shredded coconut. Blend.
  4. Add dates. Blend.
  5. Add cocoa powder.
  6. Make into bolitas.

To make the original version of this recipe, check here.

Have you ever modified a snack you like?

Pistachio Pesto Salmon Zucchini Pasta

I never thought I was going to like it. I like my vegetables but my impression of zucchini was nothing short of adjectives such overcooked and soggy. And then, a few short months ago, I was introduced to the Vegetti. It has CHANGED MY LIFE. The Vegetti turns vegetables into spaghetti into minutes. Not only does it make meals under 10 minutes between prep and cooking, but it makes me feel wonderful about what I’m eating. I use it all the time.

Most recently, my friend Courtney and I decided we were going to spruce up our zucchini pasta game and make a Pistachio Pesto Salmon Zucchini Pasta.

Pistachio Pesto Salmon Zucchini Pasta.

Ingredients

Salmon

  • 1 salmon filet
  • pinch of salt and pepper

Zuchinni Pasta

  • 2 large zucchinis ( or 1 per person)

Pistachio Pesto

  • 3 garlic cloves
  • 1/2 cup shelled pistachios
  • 2 cups basil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup Parmigiano Reggiano cheese

Directions

  1. Preheat oven to 425 F.
  2. While oven preheats, sprinkle salmon with salt and pepper, to taste.
  3. Once preheated, bake the salmon for 20 minutes or until cooked.
  4. While salmon cooks, make pistachio pesto.
  5. To make pistachio pistachio pesto, begin by placing garlic in food processor; pulse until chopped.
  6. Add pistachios, basil, lemon juice and salt to the mix; pulse until nuts are finely chopped.
  7. Add olive oil gradually through food chute and process until well combined.
  8. Add cheese and pulse 2 or 3 times.
  9. Set pesto aside.
  10. Lastly, use the Vegetti to turn zucchinis into pasta.
  11. Boil zucchinis for 3 minutes. Drain.
  12. Cover salmon and zucchini with pistachio pesto.

Pistachio Pesto Salmon Pesto

Have you ever had any kind of vegetable pasta?

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