Practicing Paleo? Try this gluten-free, grain-free, dairy-free recipe next time you're craving chocolate! Which is every day for me...
Sugar cravings, break-ups, bad days, no energy; there are very few things in this world that chocolate can’t fix.
But I’m not talking about the chocolate that comes from the stores like Hershey kisses or peanut butter cups. I’m talking about the mineral-rich, vitamin-packed, 100% dark chocolate called “cacao” (pronounced cuh-cow). This, my friends, is what the benefits of chocolate are all about.
Cacao is a Superfood that packs quite the nutritional punch. High levels of Magnesium and Calcium, a plant-based source of Iron, and plenty of antioxidants are what make this ingredient so healthy for us to eat on a daily basis.
So I set out to create a healthy recipe that satisfies even the master of chocoholics. And, boy, did I succeed.
This Paleo-friendly, refined sugar-free recipe not only has that rich, chocolate-y flavor, but is packed full of healthy fats by using an avocado as the base.
I know what you’re thinking, Avocado? In a dessert? But, trust me, after one bite you won’t even believe that it’s an avo that you’re eating.
The healthy fats in the avocado are also proven to reduce sugar cravings and leave you feeling satisfied for longer. They also help you absorb all of the B and E vitamins found in cacao.
I’m so excited to share this Paleo Chocolate Mousse with you all, but please use caution; extreme satisfaction ahead!
If you dig this recipe or any of TWR recipes I create here, SHOW ME! I love seeing readers creating these eats. Just use the #thewellnessrookie over on Insta<3
- 1 large, ripe avocado
- 2 tbsp cacao powder
- 1 tsp almond extract
- ¼ c unsweetened alternative milk of choice
- optional: 1 tsp pure maple syrup
Scoop avocado out of the skin into a blender or food processor. Place all other ingredients into container along with the avocado. Blend on high for 30-45 seconds, stopping occasionally to scrape the sides in order to mix evenly. Store in airtight container in the fridge for up to one week