Dear Readers,
I know it has been quite a while since I posted, and that just isn’t like me. Life intruded on my blogging- and with all that was going on, I just couldn’t concentrate on the Book of Yum. I had to spend some time only focusing on my PhD work, and the time that was left over went to Baby Yum. I’ve also been trying to decide some things about the future of the Book of Yum, like advertising. I’ve been pouring my soul into this little blog for two- or is it three- years now, and in that time I decided to have some small amount of advertising, mostly to assuage my guilt over spending so much time on something that doesn’t pay the rent (or dissertation fees). Well, the market has changed and now I have to make some tough decisions that make me question if it is fair to everybody in my family for me to try to keep this blog going while also being a dedicated Mommy and PhD student. When it comes down to it, though, I love this little blog too much to quit, and I would feel sad to abandon my dedicated vegetarian or allergy-sensitive readers whose lives are complicated by being gluten-free. So… here I am, again, posting. And- never fear, although I am taking this month off of the Adopt-a-gluten-free Blogger event, I intend to host it next month, unless anyone else volunteers.
This recipe has been begging to be posted since I first made it. Soy-based vegan chocolate mousse recipes are a dime a dozen (although possibly quite yummy) but finding one free of most major allergens is quite a challenge. Sorry to those of you who can’t have avocado- I’m afraid it is indispensable to this recipe. However, I hope those of you who are nut, dairy, soy, and gluten free will enjoy it. The ingredients are simple, but magical in this combination. I’d like to try it with a little bit of steamed or canned peach or mango blended in- but I thought I’d better post quickly while Baby Yum is still asleep! It is suitable for a Raw Foods Diet, if you do processed Agave. I’ve tried other oils and other sweeteners but wasn’t happy with them… so in the end, it had to be coconut oil and agave. A yummy nut oil or maple syrup might be interesting, too… And if you are chocolate sensitive and don’t worry about shared equipment, you could use Chatwick carob powder for a carob version, although I haven’t tried it myself. This chocolate mousse is a perfect chocolate “fix” and even better for busy mommies (or students, or daddies, etc) in its frozen bon-bon form. Enjoy! I’ve missed you guys!
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Gluten-free No-Soy Dairy-free Chocolate Mousse Recipe
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Ingredients
1 avocado
1 tbsp. unrefined coconut oil 1/4 cup unsweetened cocoa 1/4 cup agave nectar *if you want to be fancy, 1/2 tsp vanilla, dash of salt
Directions
Combine ingredients in blender or food processor and blend until creamy. Serve!
If you have leftovers, put in ice cube tray for raw frozen chocolate “bon-bons” or put in a Popsicle tray and freeze. Once frozen, the bon-bons can be put into a freezer safe container and stored for weeks or possibly months, although mine never last that long! |
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