by Susan Greeley, MS, RDN Spring vegetables abound these days! It’s easy to find locally grown...
Recipe by Susan Greeley, MS, RDN
With February being the month dedicated to cardiovascular health and prevention, here is a way to have your chocolate and have it benefit your heart too! This is a rich, decadent, and “guilt-free” option for anyone looking for a plant-based chocolate dessert.
Ingredients:
- 4 oz dark chocolate, 72% cacao (or darker)
- 1/3 cup plus 1 Tb monk fruit sweetener
- ¼ cup cocoa powder
- ½ tsp vanilla extract
- ½ cup unsweetened organic soymilk
- 2 large ripe avocados (or 3 small)
Instructions:
- Place dark chocolate in a glass microwaveable bowl and microwave on high for 1 minute. If not fully melted, heat for an additional 30 seconds or until melted. Alternatively, melt chocolate in a double boiler.
- Add monk fruit sweetener to chocolate and combine well. Add cocoa powder, vanilla and soymilk and blend/stir with a fork.
- Slice avocados remove pits and scoop avocado out of peel and into chocolate mixture. Blend and smash well using a fork.
- Using an immersion blender, blend until smooth and creamy. Your mousse is done!
