Snacks & Treats

Healthiest Chocolate Mousse

I remember Liam’s face when I first told him the main ingredient of the delicious-looking mousse I had made, was avocado. He wasn’t too keen! Its a good job he is open to trying new things, because he did, and he absolutely loved it. Me too, for that matter!
The avocado makes this mousse so creamy and velvety, and the cocoa powder adds a richness and bitterness, that is tamed to perfection by the agave nectar. This ticks boxes left, right and centre for me!

The recipe is from the honestly healthy book (I need to dust some of my other recipe books off, for sure), which has a pretty decent-looking dessert section. I’ve not really made many others though, because a lot of the recipes use loads of unheard of ingredients and different sugar substitutes that I don’t own. This one is so simple though, and it tastes so indulgent too.

The mousse tastes good regardless of whether you eat it straight away or after chilling for a couple of hours. Chilling it it sometimes nice to do as you can really slice through it with your spoon, but when I made this the other day I just plopped it on a plate and scooped it right up, because it is thick enough right out the food processor to hold its shape

I bought 6 avocados this week. Six! I’m into all of that healthy fat business, which avos are rammed full of. The fats in avocados have anti-inflammatory benefits, could help with lowering the risk of heart disease, and also help with the absorption of some fat-soluble nutrients, such as carotenoids (so popping one in a salad is a pretty good idea!). Avocados also make a damn healthy chocolate mousse, apparently.

I love healthy desserts!

Ingredients:

1 tablespoon coconut oil

1 avocado, skin and stone removed, and flesh chopped

1 tablespoon water

2 heaped tablespoons cocoa powder

2 tablespoons agave nectar

Raspberries, to serve

 

Directions:

1. Melt the coconut oil in a heatproof bowl over a pan of boiling water.

2. Add the melted coconut oil, avocado flesh and water to a food processor (I use my mini one). Whizz it up until very smooth.

3. Add the cocoa powder and agave, and whizz it all again u til really, really smooth!

4. Either put into ramekins and chill in the fridge for a couple of hours, or enjoy straight away. Serve with fresh raspberries.

 

Enjoy!

Alice x

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Breakfast, Snacks & Treats

Banana & Cherry ‘Nice Cream’

Apparently this ‘nice cream’ stuff has been going around for ages. By ages I mean years! I hate missing out on things, and I really hate the thought that I have been missing out on this for that long. I was clearly too busy stuffing my face with Haagen Dazs while churning out essay after essay at university a couple of years ago.

A fair few of your will know I also have an Instagram account, where I like to post pretty pictures of the yummy things I eat. It is there that I found a recipe for this healthy ‘ice cream’, or ‘nice cream’ as people like to call it. Who would have thought that frozen banana could make such a smooth and creamy dessert?! Not me, for sure. How wrong I was!

Since Liam and I have been eating this, we haven’t bought any ice cream or made any late night trips to the local shops for a mars bar ice cream (but damn, those things are good!). This, I have to say, is a pretty grand achievement. Pat on the back for me! To be honest, I haven’t even felt like I wanted any proper ice cream. Nice cream just feels so indulgent that I feel totally satisfied after I’ve eaten it (well, only after I’ve licked every last bit out of the bowl).

It has been a bit of a struggle since I moved house last week to get back into the routine of things. This past week in the lab I’ve had a total ‘can’t be bothered’ attitude, and I’ve not really felt like doing anything when I get home. That’s what a week off to move house will do to you! I really needed a holiday after all of that packing, lifting, knackering my knees, unpacking, cleaning, more cleaning, and more unpacking. Oh, and the final day of my time off (literally the Sunday) we found out the washing machine wasn’t working! More lifting (this time heavier than any piece of furniture we own, because the washing machine was full of water) and more knackering my knees.

Despite the washing machine being hard work though, it was nice learning something new. I will have to get used to this DIY business now we’re homeowners!

Anyway, I have finally got round to taking some snaps of this amazing dessert, and here it is. It is so easy to make, even my Mum said she made it when I told her about it a few weeks ago (and she is not one for making new things). I think she uses cow’s milk, but I like to use homemade almond milk. If you want to do this, it is SO easy. Here’s how!

For about 3/4 cup: Soak 1/2 cup almonds in some water for about 2 hours. Drain, then whizz them in a blender a little. Add 1 cup filtered water and blend until smooth. Add 1/2 tsp cinnamon and 1 tsp agave nectar and blend slightly just to mix. Pour the mixture into a nut bag or a muslin cloth (I got mine from Steamer Trading Co for about £2.50) and then squeeze the liquid through into a jug/bowl. There you have it! You can save the almond meal that is left in the nut bag/cloth for baking with. I made these with my almond meal. YUM!

It is so simple, all you need for this delicious dessert is a bit of frozen fruit, a bit of milk, a hand blender and a bowl. My hand blender is such an old faithful. I’ve had it since I first moved out of home to go to university (6 years ago!) and it is still going strong even though it was a real cheapy.

This is what you need:

Serves 2

1 banana, sliced and frozen

1 cup frozen fruit (my favourites are mango, cherries or raspberries)

1/4 cup (60 ml) milk, which can be cow’s or nut milk. I love to use homemade almond milk! If you want to make your own almond milk, just follow my little ‘how to’ in the ramble above.

This is what you do:

Put all the ingredients in a sturdy bowl. I say sturdy because I broke through the bottom of a cheap and flimsy bowl from Poundland. Serves me right, I guess.

Let the frozen fruit thaw slightly, which should only take a few minutes.

Now blend! Blend it all up with a stick blender until smooth.

Enjoy! (I’m sure you will.)

You will be happy (but not goofy, like me) if you make the switch to nice cream!

Alice x

 

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