Imagine a no-cook sugar-free chocolate mousse that is also gluten-free, dairy-free, sugar-free, soy-free, corn-free, vegan and more! – that takes 5 minutes to whip up! Of course, you’ll need to soak one of the natural sweeteners, but that just takes about 4 hours. What is that sweetener? Dates! If you’re diabetic or low-carb, use a bit of stevia instead. Inspired by a few of my Facebook friends, I decided to create more gluten-free, sugar-free recipes. I’ve been meaning to grill some fruit but haven’t cleaned the grill yet. Unexpected guests? This is sure to please, as well as a great conversation topic! You can be sure I’ll be creating several versions of this recipe in the very near future. Perhaps with strawberries and bananas (not avocado and strawberries because that will turn to a brown color), other fruit and added nuts, like macadamia nuts or walnuts. With summertime here, it’s great not to bake! Enjoy and stay healthy!
Ingredients:
- 1/2 large ripe avocado, peeled, pitted and cut into pieces
- 1 banana, ripe, peeled a cut into pieces (or another half avocado)
- 4 organic, medjool dates, soaked for 4 hours or more, skin removed and pitted (Medjool dates are usually larger than other dates, therefore, add more if not using medjool.)
- 1/2 teaspoon pure vanilla extract
- 3 Tablespoons unsweetened cacao powder
- 1/4 cup gluten-free milk (almond, coconut, etc.)
Instructions:
- Place all ingredients into a high-speed blender or food processor.
- Blend for about 5 minutes or until all pieces are smooth and the mixture turns into a mousse texture.
- Pour into ramekins.
- Refrigerate until very chilled.
- Garnish with a banana slice, chocolate shavings or chopped nuts.
Tips
The mousse may look lumpy in the photo, but it is not. Those are just air bubbles. If you add banana it will taste like chocolate-banana, but if you add just avocado it will just taste like chocolate.
Can this recipe be made in advance and frozen?
Michelle,
You can certainly freeze this recipe, but be sure to defrost it in the refrigerator, not at room temperature. I haven’t try it myself but I have frozen whipped cream in cakes and it turns out perfectly.
Carla
I wonder how much Stevia would be a good substitute for the dates because that is what I will have to do. Looking forward to hearing back and to trying this recipe. My husband will be delighted.
Michelle,
You will end up with a different texture as the dates stiffen this recipe. However, if you don’t care if you have a soft frosting, just enough stevia to taste.
Carla
This sounds too good to be true. Can’t wait to try it!
What a find this site is!
Thank you for doing this!
anything to use instead of dates? I don’t mind dates but wouldn’t want to taste them here and I can’t imagine the flavor would be totally masked.
Andy,
That’s all I have tried in this recipe, but if it tasted like dates I wouldn’t like it either. I didn’t taste the dates. The chocolate masks it well. You can use prunes, but that would definitely leave a prune taste. Rehydrated dried apricots would probably work, if you like that taste. I don’t like the taste of prunes or apricots; therefore use dates.
Good luck with your experiments. Let us all know how it turns out.
Carla
That looks delicious! I do love dates, and I thank God I’m not allergic to them too. Thanks for coming by and commenting. Some of the Spectrum mayos seem to have no soy btw. I went to their home page and looked. Happy eating.~~Dee
You betcha, Dee! I appreciate you looking into that. To prove to those concerned, Spectrum actually has tested their product to prove that distilled vinegar really is gluten-free. Though I do not use products that contain canola oil, either. I’ll find something, dairy-free, or make it myself! LOL! I actually do pretty good with eggs, but like to use organic eggs.