June 26, 2012

raw chocolate mango parfait with goji berries + cacao nibs


Hi there :) A busy week has begun, not much time for cooking or recipe writing, but I wanted to share with you a ridiculously easy and delicious dessert that I made over the weekend. I woke up on Saturday morning all bright-eyed and bushy-tailed (don't you just love days like that?), and while the coffee was brewing I was already gathering ingredients for this chocolate and mango parfait.

The chocolate mousse layers are raw and made without eggs or dairy, a simple combination of avocado, banana, cacao powder, cinnamon, and a pinch of cayenne pepper. (I got the idea for the chocolate avocado mousse here and have been looking forward to trying it for ages.) Creamy, rich and chocolately, I would happily eat the mousse solo -- and I'm not kidding when I say nobody would ever guess there is avocado in there!

The layers of luscious, earthy, and bittersweet mousse contrast perfectly with chunks of juicy, sweet mango, with chewy goji berries and crunchy cacao nibs for pops of textural contrast. This is THE chocolate dessert for those summer days when you're in the mood for something light and fruity with a decadent twist. And it's so nutritious you could even eat it for breakfast (I admit to nothing).

raw chocolate mango parfait with goji berries + cacao nibs
serves 2

1 ripe large avocado
1/2 banana
2-3 tablespoons raw cacao powder
1 tablespoon maple syrup, raw honey or coconut nectar (or to taste)
1 teaspoon ground cinnamon
pinch of cayenne pepper
pinch of fine-grained Himalayan salt
1/2 cup diced mango
2 to 3 tablespoons dried goji berries
2 to 3 tablespoons raw cacao nibs

In a food processor combine the avocado, banana, cacao powder, sweetener of choice, cinnamon, cayenne, and salt. Process until completely smooth. (Alternately, mash the ingredients with a fork until combined well.)

To serve, sprinkle about a tablespoon of mango, 1/2 teaspoon of goji berries, and 1/2 teaspoon of cacao nibs in the bottom of a glass or small bowl. Spoon some of the chocolate mousse on top. Add another layer of fruit and nibs, then another layer of mousse, ending with a layer of mango, goji, and nibs.

Serve immediately, or chill for 30 to 60 minutes before serving. Best on the day it is prepared.

4 comments:

  1. Yeeeeessss! I love the "real food" jive happening here on k&c. It's amazing how simple, whole foods combine deliciously. Avocado is a healthy, creamy miracle, and has totally replaced mayonnaise in my life. I've seen avo/choc puddings put into ground nut crusts ... eeeeyaa!

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    1. Hi Becky - I'm so happy for the praise from a real-food maven! Avocado is indeed a miracle, one of the most versatile foods out there. Putting the mousse in a nut crust sounds fantastic, thanks for sharing it. :)

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  2. It's amazing how much more energy you have when you take the time to make whole foods. I have been on the hunt for cacao to no avail ;(
    looking forward to making this for dessert soon.

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    1. Hello Gwen!

      Happy to see you here, and so sorry to hear about the lack of cacao in your neck of the woods. If you can't find it in stores, try online - Amazon, for one, carries some of the Navitas products, and they sell cacao powder and nibs. Other smaller cacao companies likely also sell online.

      Good luck with the hunt!
      Nancy

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