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Chico State's independent student newspaper

The Orion

Chico State's independent student newspaper

The Orion

Chico State's independent student newspaper

The Orion

Luxurious and nutritious: Avocado mousse

As the butter of Mother Nature, avocados have captured our hearts and found niches in our kitchens.

We dig how healthy yet delicious they are. Packed with high quality fat, protein and fiber, they are like individual meals that happen to come in their own bowl.

Another bonus is their spring green color. Even though they are a fruit, they look like a vegetable and automatically earn you health points for eating them.

At least, I think that’s how it works.

We also love to eat them with everything — from tucking them between tortillas here to smashing them on a sandwich there. They make our BLTs better, our salads prettier and now our desserts healthier.

By simply adding avocado, cocoa and a few other things to a blender you can make the most luxurious chocolate mousse. It takes less time to make than those microwave cake-in–a-cup gimmicks and is leagues ahead in decadence and nutrition. Not to mention it’s vegan, so everyone wins.

Chocolate Avocado Mousse


Makes one generous or two small servings.


1 ripe avocado

2 tablespoons cacao powder

pinch of cinnamon

pinch of cardamom (or for Mexican-style add cayenne instead)

1/2 teaspoon vanilla

1/2 cup plain almond milk (or regular milk)

2 tablespoons maple syrup

Blend all the ingredients together and then chill in the refrigerator until ready to serve. For a thicker texture, freeze the mousse for a few hours before you wish to eat it. It’s best if eaten within one day.

Garnish with sea salt and/or toasted hazelnuts.

Grace Kerfoot can be reached at [email protected] or @gracekerf on Twitter.

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