Decadent Chocolate Mousse

chocolate-mousse Photo: David Loftus


  • 1/3 cup raw honey or maple syrup
  • 2 ripe avocados
  • 1 ripe banana
  • Seeds from 1/2 vanilla bean
  • 1/3 cup raw cacao powder, plus more for dusting, optional
  • Coconut water, optional
  • 2 1/2 cups raspberries, thawed if frozen
  • Juice of 1/2 lemon
  • 2 tablespoons maple syrup or honey
  • 1/2 teaspoon rose water
  • 3/4 cup pistachios, coarsely chopped


1. Preheat oven to 350°F. Line a 9-by-13-inch baking dish with parchment.

2. Place sweet potatoes in a steamer basket set over a pan of briskly simmering water; steam until completely soft, 18 to 20 minutes. Remove from steamer basket and transfer to a food processor. Add dates and process until smooth.

3. In a large bowl, combine almonds, buckwheat flour, cacao nibs, cacao powder, honey, orange zest and cinnamon. Add sweet potato mixture; fold everything together. Transfer mixture to prepared baking dish, spreading evenly. Bake for about 20 minutes. Let cool in baking dish on a wire rack for at least 20 minutes. Dust with cacao powder, if desired, then cut into pieces and serve.

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  • Yield: Serves 6

Nutritional Information

Calories per serving: 356
Fat per serving: 20g
Saturated fat per serving: 4g
Cholesterol per serving: 0mg
Fiber per serving: 13g
Protein per serving: 8g
Carbohydrates per serving: 42g
Sodium per serving: 24mg
Iron per serving: 1mg
Calcium per serving: 66mg

Good to Know

Avocado gives this treat a rich, creamy texture, along with a potent shot of fiber. And the healthy fats help your body absorb the vitamins A, E and K in other ingredients.

This Recipe Is

Recipes adapted from "Nourish" © 2015 Kyle Books