I was reading through my House Beautiful magazine the other night, and there was an article about Robert F. Kennedy Jr.'s eco-friendly kitchen. Included in the article was one of their favorite recipes. I was so intrigued by the list of ingredients that I just HAD to make it! And then I realized I had Chocolate Mint from my Market Basket that would be perfect for it!
Seriously, you should try this recipe...
Ingredients
2 cups Hass avocados (about 2)
1/2 cup plus 2 tablespoons maple syrup
2-4 Tbs organic evaporated cane juice or organic sugar (optional, for the sweeter tooth)
2 Tbs Omega Nutrition coconut butter (optional)
1-2 tsp nonalcoholic vanilla extract
1 tsp balsamic vinegar (aged balsamic is best)
1/2 tsp shoyu (soy sauce)
1 cup pure cocoa powder (Green and Black's is choice)
1 pint raspberries
handful of fresh mint leaves, chopped
Scharffen Berger's Cacao Nibs (optional, for garnish)
Directions
In a food processor, blend the avocados, maple syrup, cane juice or organic sugar (if used), coconut butter (if used), vanilla, balsamic, and shoyu until smooth and creamy.
Add the cocoa powder and blend until smooth. Sifting the cocoa powder before adding it is a good idea to prevent lumps. A simple metal strainer works well.
Distribute half of the raspberries evenly among 4 to 8 wine goblets or martini glasses.
Follow with a dollop of mousse, a sprinkle of mint, the remaining raspberries, and more mint. Top with cacao nibs, if desired.
Serving Suggestion: Mmmmmmm! Euphoria . . . Leftover mousse can be stored in a tightly sealed container for up to a week in the fridge or frozen for up to a month.
Copyright © 2005 by Renée Loux
Finlay certainly liked it!
Just don't tell him it had 2 cups of avocados in it.
Now if only we could find a chocolate mousse recipe made with chicken. He's my no-nonsens vegetarian :)
Here's the link with the nutrition info...
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