We recently introduced my kids to Scooby Doo. It’s a show my sister and I used to watch all the time as kids. Didn’t matter how many channels we had on the tv, or what else was on, if the Hanna Barbara classic was on, we watched it. We didn’t even care that it was the 90s and the original Scooby’s were made in the 70s.
The kids and I were visiting at my moms one day and found a movie case with Scooby in it and that was the start of a whole new generational love for Scooby Doo. Would you believe they’ve changed the entire series and come out with a completely updated season? It’s weird. They have new voices and new faces and say things like “Smart Phone”! Check it out: What’s New Scooby Doo?
Anyways, that sounds like a strange detour to take on a dairy free, gluten free, grain free, paleo, primal, vegan, vegetarian, raw and refined sugar free dessert recipe post, right? Well not quite. On the season of What’s New Scooby Doo? that we’ve got, there’s a character named George Avocados. Except in the show they say it fancy, like people who say Tarjay instead of Target. George A-va-ca-dos.
Now, I’ve got this awful mental block. I cannot say avocados. I can only say a-va-ca-dos. It sounds innocent enough, until we are in the packed grocery store and I look over at Kevin and say “Hey, Babe, we got any a-va-ca-dos in the house?” Even if no one else notices, we lock eye contact and giggle like little kids. Meanwhile, our own kids, who know the show, are like “MOOOOM, Scooby Doo Doo is in the car right now!”
Onwards, I say, to the chocolate! I’m not 100% sure I’m ready to admit this is solely a dessert. I mean, yeah, it has all the hallmarks of a good dessert, rich, tasty and surprisingly easy to make. But it also hits a few high notes in the snack area.
This mousse has a deep chocolate flavour without being bitter. I absolutely love this treat, and I have to hide it from the kids! You could say they love it. I’ve made this several times and each time it’ve been a big hit. I’ve even added some Young Living Peppermint oil to this recipe – 2-3 drops gives a yummy, light minty flavour. If you’re a mint chocolate fan, I highly recommend it!
I served this rich dark chocolatey goodness with chopped pistachios, pomegranate seeds and toasted coconut flakes. The pistachio one was so good, I ate it before I got a picture. :/
- 2 ripe avocados
- 1 can full fat coconut milk
- 1/4 cup maple syrup
- 1/2 cup dutch process cocoa powder
- 1 tsp vanilla
- Combine all ingredients into your high speed blender and blend until silky smooth. Don't forget to scrape the sides once or twice!
- Spoon mousse into individual ramekins and place in fridge to set for 1-2 hours.