Chocolate Avocado Mousse

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Few desserts are as rich and silky as this chocolate mousse. Made with coconut milk and avocado for optimal creaminess, and maple syrup, dates, and banana for non-refined sweetness, this version is equally indulgent as it is nutrient-dense. And  it only takes minutes to whip up, making it a perfect impromptu treat.

This recipe yields 12 ounces (three 4-ounce servings)

INGREDIENTS

  • ¼ cup coconut milk
  • 2 tablespoons maple syrup (or honey)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 avocado
  • 1/4 banana (frozen or room temp)
  • 3 pitted dates
  • 5 tablespoons cacao powder
  • A pinch of sea salt
  • 60 ml coconut milk
  • 2 tablespoons maple syrup (or honey)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 avocado
  • 1/4 banana (frozen or room temp)
  • 3 pitted dates
  • 5 tablespoons cacao powder
  • A pinch of sea salt

Directions

  1. Place all ingredients into a high-power blender, starting with the liquid ingredients first to cover the blade. Blend until smooth.

  2. Divide into 4-ounce mason jars and chill in the refrigerator until ready to serve. 

  3. Garnish with raspberries or cacao nibs to taste and serve chilled.

Tips

**Banana can be an overpowering flavor. Start with one-quarter and add more as desired for flavor and consistency. 

**A food processor may be used in lieu of a blender. 

Brussels Sprouts with Dates

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Brussels sprouts can be an acquired taste, but I don’t know many people who can resist this candied delicacy when they’re prepared with sweet and chewy dates. A tasty weeknight side dish!

This recipe yields 5 servings (approximately 8 small brussel sprouts per serving)

INGREDIENTS

  • 2 pounds of small Brussels sprouts
  • 2 Tablespoons olive oil (for sauce) plus 1 extra tablespoon
  • 1 teaspoon duck fat
  • 1/2 teaspoon sea salt
  • 5 pitted dates
  • 2 Tablespoons of date syrup
  • 1 kilogram of small Brussels sprouts
  • 2 Tablespoons olive oil (for sauce) plus 1 extra tablespoon
  • 1 teaspoon duck fat
  • 1/2 teaspoon sea salt
  • 5 pitted dates
  • 2 Tablespoons of date syrup

Directions

  1. Cut the ends off of the Brussels sprouts and then cut them in half vertically.

  2. Toss the sprouts in olive oil, duck fat and ¼ teaspoon of salt.

  3. Place them in an air fryer on 390 degrees Fahrenheit / 200 degrees Celsius degrees for approximately 15-17 minutes.

  4. While the sprouts are cooking, pit and chop dates.

  5. In a large bowl, mix the extra olive oil, dates, date syrup, and remaining sea salt.

  6. Remove sprouts from the air fryer and add to the date sauce. Toss and serve. 

Tips

**The more dates and date syrup you add the sweeter the dish will be, so it’s best to add slowly and taste as you go. 
**If you don’t have an air fryer, you could easily roast the Brussels sprouts in the oven at 400 degrees Fahrenheit / 200 degrees Celsius for about 15-20 minutes.
**As with most things, bacon bits make a delicious addition.

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