Cacao is the purest form of chocolate. It is considered the highest source of anti-oxidants and magnesium. The antioxidants help reverse ageing, lower cholesterol, and improve heart function. Magnesium, on the other hand, calms nerves and reduces muscle pains and spasms. Cacao is different from cocoa. It is less processed than cocoa and more pure! Even though cacao is a superfood, I believe that it should be eaten in small proportion. Summer is a good time to have cacao because of it's bitter taste - a taste that nature is producing in full swing this time of the year... so let's take a cue from that!
The internet is filled with many versions of chocolate mousse recipes. This is my variation of Chef Matthew Kenney's chocolate pudding recipe. I use cacao instead of chocolate/cocoa. I also like to experiment with coconut, sea salt, orange peel, goji berries, and other dry fruit as garnish for this recipe. Am sharing the basic recipe that I use. What I love about this recipe is that it's simple and easy to make. 10 minutes and the mousse is ready! This recipe serves 4 people.
1.5 avocados (mashed)
1/2 cup organic cacao powder (or) powdered cacao nibs
1/4 cup almond milk
2 tbsp. almond butter (or) 1 tbsp. almond butter and 1 tbsp. coconut oil
1/4 cup maple syrup (adjust as per taste)
1 tsp. vanilla essence
1/2 tsp. cinnamon powder (optional)
Mix all ingredients in a blender or food processor.
Transfer to individual bowls.
Garnish with roasted nuts, shredded coconut, goji berries, or orange peel. Or have it as is.
Refrigerate the bowls for 2 hours..
NOTE: If you suffer from hypoglycemia, go easy on cacao or other bitter foods.