CHOCOLATE-AVOCADO MOUSSE Makes 2 cups Prep Time 7 minutes
Healthy Approach
PHOTOGRAPHY: MIGUEL NACIANCENO. STYLING: IDGE MENDIOLA. HAIR & MAKEUP: CATS DEL ROSARIO FOR SHU UEMURA.
BY MARIE GONZALEZ
People think desserts are a pain to make and that healthy sweets don’t exist. Not at all! Decadent desserts can definitely be made with healthful ingredients without sacrificing flavor and texture; sometimes, these healthful ingredients can even enhance the overall dish. I’ve been baking dairyand egg-free desserts for almost eight years and I’ve been told my desserts taste like the real deal. I’ve had no problem substituting vegetable oil for butter, mashed bananas for eggs, or coconut sugar for cane sugar to make diabeticfriendly desserts. It’s just a matter of being smart in the kitchen and trying to achieve the same results with a different mix of ingredients. Try this simple chocolate mousse where avocado, which is high in heart-healthy fats and potassium, stands in for fat- and cholesterolladen dairy cream, and wholesome muscovado, with its earthy sweetness that pairs well with chocolate, for white sugar. The mousse is guilt-free but sinful-tasting—what’s not to love?
1 large avocado, peeled, seeded, and diced (about 2 cups) 3/4 cup plus 2 tablespoons muscovado or coconut sugar 1/4 cup soy, coconut, or almond milk 1/4 teaspoon salt 1/2 cup unsweetened cocoa powder coconut cream, cherries, and chopped nuts for garnish (optional)
1 Place avocado, sugar, milk, and salt in a blender or food processor. Process until smooth. 2 Add cocoa powder and blend until completely mixed through. Refrigerate until ready to serve. (The mousse will keep for about 3 days in the refrigerator.) 3 Spoon mousse into individual bowls or cups. Top with coconut cream, cherries, and chopped nuts, if desired.
About the columnist Marie Gonzalez is the mastermind behind Kitchen Revolution, an Alabang-based gourmet food company that specializes in holistic, plant-based cooking classes, workshops, and lectures. She is a graduate of the Natural Gourmet Institute in New York City and has completed Cornell University’s Plant-based Nutrition program. Marie is passionate about good food that tastes amazing, nourishes the body, and is gentle on the earth. To learn more about Marie, head on to www.kitchenrevolution.ph.
Ñ Ò TiP
BUY AVOCADOS 3 TO 5 DAYS BEFORE YOU NEED THEM. TO SPEED UP THE RIPENING, PUT THEM IN A PAPER BAG IN A WARM PART OF THE KITCHEN; ALTERNATIVELY, PLACE THEM IN A SACK OF RICE. ONCE RIPE, STORE THEM IN THE REFRIGERATOR.
WWW.YUMMY.PH Ć OCTOBER 2015
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