From issue 59.
Recipe Caralee Caldwell, photography Jo Anderson.
This dessert is so decadent, you would never guess the main ingredient is stress-easing avocado. If you can’t get your hands on a pomegranate, try using raspberries, blueberries or finely chopped orange.
Feeling stressed? Bliss out eating this as anandamide, or the “bliss chemical”, is found in raw cacao and raw chocolate. Chocolate also contains other chemicals that prolong the “feel-good” aspects of anandamide.
Serves 4
Ingredients:
200g dark chocolate, melted
2½ ripe avocados
½ tsp vanilla extract
Seeds of ½ a pomegranate
Half fill a saucepan with water and place over a medium heat; bring to a simmer. Break the chocolate up into small pieces and place in a glass or metal bowl that sits snugly inside the saucepan. Slowly melt the chocolate, stirring occasionally. Cut the avocados in half and scoop the flesh out into a food processor. Add the vanilla extract; blend until smooth. Slowly add the melted chocolate and continue to blend until the ingredients are combined and smooth.
Fold the pomegranate seeds through the chocolate mousse. Scoop the mousse into 4 serving jars or glasses. Place in the fridge to set for at least 30 minutes.
Caralee Caldwell is the author of gluten-, dairy- and refined sugar-free cookbooks Real Food Everyday and Real Food Pledge. For more of her delicious recipes visit realfoodpledge.com
