Vegan chef, cooking instructor and The Blissful Chef blogger Christy Morgan recently had an inspiration when wondering what to do with some slightly overripe avocados in her kitchen. Given the fruit's mild flavor and creamy texture, she thought it would make a great base for a vegan chocolate mousse. If you've got some ripe avocados, try making Morgan's mousse instead of guacamole. “This is a chocolatey dessert that you don't have to feel guilty for eating,” Morgan says. “I use raw cacao, which is chocolate in its natural unprocessed state.”
If you want more of this kind of healthful culinary experimentalism, Morgan, who trained at the Natural Epicurean Academy of Culinary Arts, is holding a class on making “Living/Raw Food Favorites” tomorrow, Wednesday, July 14, from 6 to 9 p.m. in Santa Monica. The class is $55 per person, and Morgan is offering $5 off to L.A. Weekly readers. RSVP to email@example.com. And turn the page for Morgan's chocolate mousse recipe.
Heavenly Raw Chocolate Mousse
From: Vegan chef Christy Morgan of TheBlissfulChef
Serves: 2 – 4
12 dates, soaked for two hours and pitted, or 1 cup maple syrup
2 ripe avocados, pitted
1/3 cup raw cacao powder
1 tsp. vanilla flavor
Pinch of sea salt
5 strawberries, sliced
1. Blend dates in a food processor until they become a paste, adding a touch of the soaking water if necessary. Scoop out the avocado with a spoon and add with the rest of the ingredients except the berries to the food processor. Blend until smooth. Be sure to scrape the edges of the bowl a few times to incorporate everything. Taste and add maple syrup if you want it sweeter.
2. Serve in a martini glass with sliced strawberries on top.