Not only do the ripe avocados give this dessert the luscious texture everyone loves but they also add fiber, heart-healthy monounsaturated fatty acids and antioxidants that are essential for healthy looking skin. Adding No Yolking™ – 100 % Egg White Protein Powder to the mousse also makes it a protein powerhouse and cocoa powder helps reduce inflammation. Dessert never felt so good!
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 2 hours (chilling time)
Makes: 4 servings (1/2 cup each)
4 small very ripe avocados, pitted
1/2 cup (125 mL) unsweetened non-dairy milk, such as almond, soy or oat milk
1/4 cup (60 mL) monk fruit sweetener
3 tbsp (45 mL) Muskoka Mornings No Yolking™ – 100 % Egg White Protein Powder
1/2 cup (125 mL) vegan chocolate chips, melted and cooled
1/4 cup (60 mL) unsweetened cocoa powder
1 tsp (5 mL) peppermint extract
1 tsp (5 mL) pure vanilla extract
1/4 tsp (1 mL) salt
Coconut whipped cream
Fresh mint leaves
- Place avocados, milk, sweetener and egg white powder in a food processor fitted with a metal blade. Pulse until very smooth. Add melted chocolate, cocoa powder, peppermint extract, vanilla and salt. Pulse until well combined.
- Spoon into four small bowls. Cover tightly and chill in the refrigerator for at least 2 hours or up to 3 days. Top with whipped cream and mint leaves before serving.
Tip: Omit the peppermint extract for a pure chocolate-lover’s experience or replace with orange extract for another festive flavour combination.
*** Up the protein by topping with our Whipped Coconut Protein Topping.