I am on day 1 of the 21 day sugar detox today so it is quite ironic that I am posting this recipe. However, I didn’t want to keep it from you any longer as it is a delicious dessert! This may be more suitable for the hot months so if you’re in the northern hemisphere this is for you but it is yummy enough to eat now, even if you’re in the rainy, grey and cold Sydney, Australia like me!
I made this dessert a few months ago because I wanted something sweet that was still full of goodness and vitality. I love a decadent dessert every now and then but I know I often regret it as most desserts are loaded with processed sugar, dairy and/or wheat, which leave me feeling bloated and irritable for a few days afterwards. It is great to be able have a treat that is decadent and delicious but still nourishes your body, which this dessert provides. It is truly heaven on a plate AND it is a 100% clean Paleo treat. No dairy, processed sugar, gluten or grains in this frozen rectangle of deliciousness!
For the mousse:
2 medium sized avocados, flesh removed
1/3 cup raw cacao + 3-4 tbsp. extra to taste
5 fresh medjool dates, pitted and roughly chopped
1/2 cup maple syrup
1 tsp. natural vanilla extract
1/4 cup coconut milk + a little extra if needed.
1 pinch of Celtic sea salt
For the strawberry compote:
1 punnet strawberries
2 tbsp. of water
1 tbsp. of maple syrup
1. Line a metal loaf tin with plastic wrap, using enough to have the plastic hanging over the edges (you will fold these over the top of the mouse latter).
2.Place avocados into a food processor and pulse to puree.
3. Add cacao, dates, vanilla, salt and maple syrup, 1/2 of the coconut milk and pulse on high to combine. Turn it off, taste it and look to see if it needs more coconut milk. Avocado size, your taste and climate all play a part in how much coconut milk is needed. You don’t want it to get too runny or be too thick and dry so use your own judgement if you feel you need more or less of it. You want it to by a light and fluffy mousse like consistency. If it needs more coconut milk, turn on the food processor again and while it is running pour in the remaining coconut milk and any extra if needed. If you like it sweeter adjust the sweetness with extra maple syrup.
4. Pour the mousse into the lined loaf tin and smooth the top down then cover with the excess plastic from the edges to make it an even shape.
5. Place in the freezer for 4 hours or until frozen. Over night is best.
6. Just before serving, place all the ingredients for the strawberries into a small saucepan and bring to a gentle simmer on low heat. If liquid evaporates add another tbsp. of water. Cook on low heat for 10 minutes until strawberries heated through and you have some syrup at the bottom of the saucepan. Set aside while you prepare the frozen mousse.
7. Take the parfait out of the freezer and turn out of the tin. You may need to pour some warm water on the bottom of the tin to help it come out. Remove the plastic and working quickly slice the frozen mousse into 2 centimetre sized slices. Place one slice per plate and serve topped with strawberry compote and a drizzle of the compote syrup.