Cinnamon Cacao Super-food Mousse
This amazingly tasty, slightly sweet, perfectly decadent chocolate treat gets its creamy texture from a surprising ingredient: avocado. If you’re cringing at the idea of using avocado in dessert, I was once in your shoe too…but don’t leave yet. Stay with me for a minute. Avocados are so much more versatile than I once thought. I had grown accustomed to their use in savory dishes like guacamole, Southwestern Breakfast Scrambles, and avocado toast but when a friend told me I could use it to make puddings and mousses I literally laughed out loud. Seriously. And then I held my breath and gave it a go. I have a confession: she was right. Because avocados have a mild, neutral flavor and such a wonderful creamy texture, they’re just as perfect for sweet dishes as they are for your savory favorites. Below, you’ll find two renditions of this treat, one topped with fresh berries and one topped with a peanut butter drizzle. If you’re feeling brave, make the base and get creative! I’d love to hear your ideas for additional toppings and tweaks!
Not only are avocados insanely versatile, they’re also extremely nutrient dense. As Mind Body Green explains, “avocados are rich in potassium, magnesium, vitamin C, vitamin E, vitamin K1, and vitamin B-6. In fact, avocados are one of the best examples of the “food as medicine” concept, with their high amounts of vitamins and minerals as well as phytonutrients, which are special nutrients from plants that help heal the body.” Want to read more about the benefits of avocado? Check out Dr. Axe’s post on this awesome superfood.
When I finished grad school I was tired and I was tired of being tired. Two years of heightened stress levels, excessive caffeine consumption, sleep deprivation, and poor dietary choices really took their toll on me. During a routine physical, my doctor asked me if I had heard of “adrenal fatigue.” Though I hadn’t, I quickly became well-versed. For those of you who might not be familiar, the basic gist is that grad school created the perfect storm and through my hormones out of wack. Enter: Maca Root, an amazing adaptogen that helps restore balance, regulating hormones, improving the body’s response to stress, and boosting both mood and energy levels. The compounds and nutrients found in the maca root also mean it may help to reduce migraines (another of my chief complaints) in both frequency and severity. If you’re curious about Maca and it’s benefits, click here to visit a Mind Body Green page or here to read a registered dietitian’s take on my new favorite superfood.
Most of us have heard at least a little bit about the healing properties of cinnamon so I don’t want to bore you with what you may already know. In short, cinnamon has been shown to help control blood sugar and cholesterol levels, and even fight bacteria. Emerging research also suggests some of the antioxidants in cinnamon may promote neurological health and combat both dementia and inflammation. For more on the possible benefits of cinnamon, follow this link.
- ⅓ cup unsweetened vanilla almond milk
- ¼ cup raw cacao powder
- 2-3 tablespoons raw honey
- 1 teaspoon vanilla extract
- 2 teaspoons maca powder
- 1 teaspoon ground cinnamon
- 1 tablespoon raw cacao nibs
- ¼ cup fresh berries of choice
- Whipped coconut cream
- Chopped nuts
- Purely Elizabeth Ancient Grain Granola (in your favorite flavor)
- Place all ingredients into blender cup (I used the single serving cup attachment for my Ninja Mega Kitchen System) and blend until mixture is smooth and creamy.
- Top with a sprinkling of raw cacao nibs and fresh berries or your topping(s) of choice.
- Best served chilled. Store covered in the fridge for no more than three days for best results.
- To make this tasty treat vegan, omit the raw honey and use 1-2 tablespoons of pure maple syrup instead.
- If you're hoping to make this for a nut-free house, I suggest using Unsweetened Vanilla Ripple in place of the unsweetened vanilla almond milk.