“Divine Vegan Mexican Chocolate Avocado Mousse with Chili-Lime Quinoa Crumble”
This delectable vegan Mexican Chocolate Avocado Mousse with Chili-Lime Quinoa Crumble is a unique, aromatic dessert perfect for those following a plant-based diet. Rich in flavor and texture, this visually stunning dish will impress guests at your next dinner party.
Allergens
None
Ingredients
- 2 ripe avocados
- 1/4 cup unsweetened cocoa powder
- 1/3 cup almond milk
- 1/4 cup agave nectar or maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 cup cooked quinoa
- 1 tablespoon lime zest
- 1 teaspoon chili powder
- Pinch of sea salt
Instructions
- In a food processor, blend the avocados, cocoa powder, almond milk, agave nectar or maple syrup, and vanilla extract until smooth and creamy. Set aside.
- In a separate bowl, mix together the cooked quinoa, lime zest, chili powder, and a pinch of sea salt.
- Divide half of the chocolate avocado mousse into two serving dishes, creating a base layer.
- Sprinkle half of the chili lime quinoa crumble over the mousse layers.
- Top with the remaining chocolate avocado mousse and finish with the remaining quinoa crumble.
- Refrigerate for 30 minutes to set before serving.
Chef’s Insight
The combination of cool, creamy mousse and crunchy quinoa crumble creates an incredible mouthfeel experience.
Notes
The avocados should be ripe but firm to the touch for optimal texture.