This keto-friendly and dairy-free dessert idea is luscious and creamy and oh so luxurious. The ripe avocados help give this dessert the texture everyone loves while adding fibre, 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. Fresh raspberries will not only give your body several powerful antioxidant compounds, including vitamin C, but they also have a low glycemic index and are a great source of fibre!
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
2/3 cup (150 mL) unsweetened non-dairy milk, such as almond, soy or oat milk
1/2 cup (125 mL) fresh raspberries
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) pure vanilla extract
1/4 tsp (1 mL) salt
Coconut whipped cream
Fresh mint leaves
- Place avocados, milk, raspberries, sweetener and egg white powder in a food processor fitted with a metal blade. Pulse until very smooth. Add melted chocolate, cocoa powder, 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.
Tip: Up the protein by topping with our Whipped Coconut Protein Topping and garnish with additional fresh raspberries before serving.