With the Holiday Season half way through, and with all the food around, I thought of making a sugar free version of my avocado chocolate mousse so make it even more healthy! The recipe is as easy as the Avocado Chocolate mousse with honey, but unfortunately honey still contains “fast” sugars, and is not that suitable for everyone, e.g. people who need to look at their sugar levels. Enter this version which I made with Sugarly, which is a low calorie sweetener that can be used both cold and warm, with temperatures up to 200 degrees C (perfectly fine to bake and cook with !)
- 1 ripe avocado
- 2-3 tablespoons Sugarly (crystal form)
- 3-4 teaspoons unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- pinch of salt
- 2 tablespoons of milk (either cows milk but alternative milks work too)
First cut the avocado in half and remove the pit by twisting both halves in opposite directions. Take out the pit and discard. Using a teaspoon, remove the avocado flesh and drop into a food processor. Carefully scape the spoon around the skin to get all of the yummy avocado out.
Blend the avocado for a few minutes, until the largest lumps are cut down. Now add on your Sugarly , cocoa powder, vanilla extract, salt and milk. Blend until all the ingredients are blended well (so we don’t have green bits in our mousse). Taste for sweetness and if not sweet enough, feel free to add more sugarly and mix some more.
Poor into cups which you cover and place for at least 3-4 hours in the fridge. This will give the mousse the time to settle and stiffen up, and the ingredients some time to blend. I like to leave this overnight to make sure of a good flavour blend.