You probably know by now that I am not a vegetarian or a vegan. I’m not gluten-free, dairy-free, fat-free or anything like that. I understand and respect diet restrictions and food sensitivities, but I don’t believe in diets. I believe in moderation, not limitation. I believe in the power of regular physical activity, of yoga and meditation, and in the axiom, “You are what you eat.” I find that the body tells you exactly what you need (or don’t need) if you really pay attention. It’s pretty incredible, actually.
Sure, sometimes we throw all of that out the window for the love of chips and queso or [insert unhealthy indulgence here]; we are human after all and we will inevitably succumb to instant gratification from time to time. I’m not here to scold you! But, when it’s all said and done, what our body really needs to be happy and healthy are whole, plant-based foods (and maybe a little Kahlua…kidding?) (Read The China Study if you are skeptical.)
Ok..stay with me! We have mousse to discuss, after all…
“So, what on earth does this little health rant have to do with Kahlua chocolate mousse?” You might be wondering. Well, you may not believe this, but it’s actually vegan. Made with heavenly whipped coconut milk, creamy avocado (strange but it really works), bittersweet chocolate, and agave, I guarantee you won’t be able to tell the difference between this and the traditional version made with cream and sugar. Your body, your taste buds and your sweetheart will all thank you. Happy Valentine’s Day and buen provecho!
- 8 oz good quality bittersweet chocolate
- ¼ cup Kahlua
- 1 teaspoon vanilla
- 1 ripe avocado
- ½ cup (full fat) coconut milk, separated
- 2 teaspoons agave nectar
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- Garnish:
- more whipped coconut milk
- avocado slices or fresh berries
- cinnamon
- In a double boiler or a bowl over a saucepan with boiling water, heat and whisk chocolate until barely melted, about 3 minutes. Stir in the kahlua and vanilla and take off heat. Set aside.
- Now, open can of coconut milk and, if it is already separated, pour the water out (save for another use) and put the creamy part in a mixing bowl. (If the milk and water aren't separated, it will still work, it just won't be as creamy.) Whip on high speed for several minutes until the milk thickens.
- Then, pour chocolate, whipped coconut milk (reserve a bit for garnish), agave, avocado, cinnamon, and salt into a blender and blend until combined and smooth. Pour into ramekins (or martini glasses) and chill for an hour to overnight.
- Top with whipped coconut milk, cinnamon, and berries or avocado slices. Enjoy!
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