I have a dessert for the whole family today, a five-minute dessert with few ingredients and an alternative surprise addition that you will discover reading this recipe. It’s a chocolate avocado mousse with white petimezi from Cretan Nectar that you’ll love. It’s vegan, very easy to make, without gluten, dairy, butter, or refined sugar, needs no baking and requires just 3 ingredients. It’s also suitable even for babies over 6 months old. Let’s see what we are going to need, a few tips, and how the little hands will be able to help and enjoy it!
A few words about avocado
Avocado is considered a superfood, and not in vain. It’s rich in beneficial fats, vitamin K, folic acid, vitamin C, potassium, vitamin B5, vitamin B6, and vitamin E. Eating avocado gives a fresher breath due to its antibacterial flavonoids and lowers cholesterol and triglyceride levels. Additionally, it protects our eyesight and can help us absorb the nutritious elements from natural foods, and research has shown that people who eat avocado tend to be healthier. A fruit that’s truly a treasure!
If you’re following me on @littlehands_blw, you’ll have heard me mention that I finally found avocados, that it’s finally their season, and that I never buy imported avocados but avocados from Chania. Today, I’d like to talk about the avocados from Chania, and specifically, the most famous Cretan avocados, the Creta Star avocados from Chania. For more than 3 decades now, the Creta Star avocados are packaged in Varypetro of Chania by Synergatiki SA with modern methods, and they’ve focused on organic cultivation of avocados for years. You’ll find them in select grocery stores in Athens and Thessaloniki, and in Greek supermarkets.
You can integrate avocados into your diet today by starting with my chocolate avocado mousse, and then eating them raw.
What we will need
- Avocados. It’s important to use ripe avocados because the taste won’t be good if you don’t. I’ll mention in the Tips section how to know when an avocado is ripe, and what you’ll need to pay attention to. Let me repeat that there are great avocados grown here in Greece, in Chania, and the Creta Star avocados should be your first choice over imported.
- Cretan Nectar white petimezi. I’ve talked about white petimezi in the past. It’s suitable for infants over the age of 6 months old, though, just like most sweeteners, you should use it in moderation before the age of 2 years old. In contrast to the classic petimezi, it’s been processed in lower temperatures without caramelizing, so it doesn’t have the characteristic bitter flavor of classic petimezi, adding a unique taste to your mousse. You’ll find it at cretancellar.gr. Alternative: honey or maple syrup.
- Cocoa. Always choose 100% cocoa. You can substitute it with carob powder. If you do, use the same quantity.
Optional
- Beetroot. It might seem strange to you, but beetroot and avocado go incredibly well together, and it fits this recipe completely. If you notice a slightly red tinge to my mousse avocado, it’s because I added boiled beetroot to it, besides avocado. 100 grams of boiled beetroot is enough, and you won’t even notice the taste, as cocoa and avocado have stronger flavors, and the white petimezi gives a sweet aftertaste.
- Milk. Plant or animal. I don’t consider it necessary, so whenever I make the avocado mousse, I never use it. However, if you’d like a lighter taste than avocado or a more velvety texture, add a little milk to your mousse.
Tips
- If you want your avocados to ripen faster, place them in a paper bag along with an apple and keep them there for 1–2 days.
- To see if your avocado is ripe enough, push its skin all over to check if it’s soft. You can also roll it on your counter to see if it’s ripe, especially if it’s uniformly ripe. Ripe avocados usually have darker skin, but that doesn’t happen to all varieties.
- This recipe can truly be done in five minutes. You’ll think that you want a chocolate avocado mousse, and before you blink your eyes, you’ll have one ready.
- It can be eaten right away, or you can let it cool in the fridge for 2–3 hours and eat it later. Alternatively, you can use the avocado after you’ve refrigerated it, or add boiled beetroot after it’s been in the freezer.
- The dosage gives two small jars.
- You can store it in the fridge for 2 days.
How the little hands can help
- The little hands can cut the avocado with a children’s knife and also remove the skin.
- Ask them to count the ingredients you’ll need.
- They can add the ingredients to the food processor with the knives and, of course, press the button to activate it! They can also move the chocolate avocado mousse from the processor to the bowl or the jar where you’ll serve it.
How to offer it using the BLW method
For babies over the age of 6 months old, you can offer it using preloaded spoons. Of course, you can add or remove ingredients depending on your baby. The recipe can be adjusted to your taste and needs.
Ingredients
- 240 g ripe avocados (2 avocados)
- 40 g Cretan Nectar white petimezi
- 25 g cocoa
- 100 g boiled beetroot (optional)
- 2 tbsp milk (plant or animal, optional)
Instructions
- Add the avocados, the cocoa, and the white petimezi in the food processor and mix thoroughly.
- Serve the chocolate avocado mousse in 2 bowls or jars.
- Eat right away or let it cool in the fridge for 2–3 hours.
- Serve with fruits and toppings of your liking.
PREP TIME
5 mins
