Today is the last day of A Gluten-Free Holiday, created by Amy of Simply Sugar & Gluten-Free. This week, Amy herself is hosting dessert recipes and a lovely giveaway for her book Simply Sugar- and Gluten-Free Meals in 20 Minutes: 120 Easy and Delicious Recipes and Stephanie O’Dea’s new gluten-free crockpot book More Make It Fast, Cook It Slow: 200 Brand-New, Budget-Friendly, Slow-Cooker Recipes. As I wrote recently, Amy does a great job at fostering community, and I loved participating in this event for six weeks in a row (even though around week 4 I was not sure I would post a recipe that week). During week 1, I shared some of my thoughts on staying healthier through the holidays, while for Week 2, I submitted this lovely Pumpkin Ice Cream, which is vegan and gluten-free and low in sugar and for Week 3, I made Chocolate Banana Cream Cups. For Week 4, I waned, but submitted a Festive Chard dish . During Week 4, I was more focused on my recipe for Week 5, Vegan Pumpkin Parfaits, and on this week’s recipe, Mexican Chocolate Mousse.
Yes, clearly, I like both pumpkin and chocolate quite a bit.
I alluded to this mousse before in two of my lunchbox posts. In fact, you have seen the inspiration for this mousse in several lunchboxes this fall – like this one. It all started with Gena’s recipe for Avocado, Chocolate and Sweet Potato pudding on Choosing Raw. Gena’s recipe includes dates, which I generally avoid, so I tweaked it all fall with different amounts of agave and/or other low-glycemic sweeteners. After I made Cinnamon Chipotle Chocolate Ice Cream last month, I really wanted to find a way to incorporate those flavors into a portable dessert. A few tries later, and here it is:
Making this dessert in the Vitamix makes it a tiny bit more mousse-like, but I got great results making it in the food processor and even my mini-prep, so really, use whichever blender or food processor you would like and have available.
Mexican Chocolate Mousse (Gluten-Free, Vegan, Low-Glycemic, Soy-Free)
Inspired by Choosing Raw
- 2 medium sweet potatoes (about 1 pound)
- 4 avocados, mashed (equivalent to 2 cups of avocado)
- 1/4 cup unsweetened almond milk
- 2 tsps vanilla extract
- 1/2 cup unsweetened cacao (I used this raw kind, but any unsweetened cacao will do)
- 2 tsps ground cinnamon
- 1/4 tsp ground chipotle (I used this kind)
- 10 drops stevia (I used my new obsession, NuNatural Cocoa Stevia, but you could use plain stevia)
Preheat oven to 400F. Using a fork, poke holes into the two sweet potatoes, wrap in foil and bake for 45-50 minutes, until the sweet potato is caramelizing (technical term: gooey). Remove potatoes from oven and allow to cool. Remove peel of sweet potatoes – you should end up with about 1 1/2 cups of sweet potatoes.. Place peeled sweet potatoes with all other ingredients in food processor or blender. Blend or process until smooth. I recommend you make this the day before serving and store it in the refrigerator overnight to allow the flavors to blend, but you can absolutely eat it as soon as it is ready.
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