Last night we had our two friends, Emma and Colin, over to tea. We’d travelled back from the Lakes during the day (which involved me sending us the wrong way around a busy M60 ring road – ooops), so we were a little tired. Instead of cooking everything from scratch, we opted for an easier dinner, which involved a mixture of some packet dishes and some homemade ones (I know this totally goes against my motto of ‘always cook from scratch’ but I was seriously knackered).
Cooking up a Mexican feast I made some fresh raw salsa and guacamole. It was my first time cooking with avocado – which is one of those ingredients I found ‘weird’ and ‘odd’ as a child and assumed I didn’t like as an adult. Luckily, my friend Fera showed me the error of my ways the other week and made a beautiful guacamole with blue cheese. To compliment our fajitas, and inspired by this dish, I thought it was high time I got to grips with avocados. My guacamole wasn’t quite as nice as Fera’s, but our guests were impressed… or at least they said the liked it!
My fun with avocados didn’t stop there. On the journey home I was glued to my iPhone searching for traditional Mexican desserts to go alongside our feast… and I stumbled across a few recipes for avocado mousses. Whilst I tried to stick to a specific recipe, after extensive taste testing I soon realised that, unless I wanted it to taste like a bland vegan mess, I needed to keep adding things in, until I got the flavours just right. It still tasted it bit unusual, a little bit more bitter than a usual mousse – however it was still delicious and we all emptied our serving glasses. It’s also very healthy.
Here’s how to make it. You’ll need:
- 3 avocados – with the contents scooped out and mashed
- 2 tbsps of cocoa powder, with extra to hand
- 1tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp cinnamon powder
- 1 tbsp granulated sugar
- 2 tbsp honey
- 1 banana
- 1 handful of raspberries, plus another handful to serve
- 50g (ish) of desiccated coconut
- 1 glug of milk (for non vegans)
- 10-15 ginger nut biscuits
- 20-30g of dark chocolate, chopped into small pieces
- In a food processor add in your avocado, cocoa powder, banana, extracts, cinnamon, honey, milk, sugar, raspberries and coconut and whizz into a frenzy (you could mash but it will take longer).
- Taste it and see if you are happy with the flavour. For more chocolate add cocoa powder and for more sweetness add sugar and raspberries. You may wish to add in other things but this was just right for us.
- To serve crush your biscuits and place some of them in the bottom. Spoon in mousse to half way and add more biscuit crumbs, raspberries and chocolate pieces and repeat until you reach the top of your glass.
- Chill in the fridge for at least 30 mins.
- Serve and enjoy.
What’s your favourite healthy(ish) dessert option?
Hayley Jayne xx