I’ve never been big into preparing special meals on Valentine’s Day since it usually falls on a work day and all I want is a simple night out with wine. But I’ll make an exception if the recipe is quick, easy, and loaded with chocolate. In fact, with as stressful as work has been lately, I could celebrate Vday with chocolate all week long! It’s probably become obvious that I adore bananas, they’re one of my favorite fruits and I go through plenty of them in smoothies, kale chips, and raw soft serve. And bringing banana and cacao together is something I’ll never get tired of. I got inspired to express my love the flavors in a mousse dip for a huge flat of strawberries I grabbed at Whole Foods over the weekend to create a fast and fun Valentine’s Day treat.
The Raw Project
Raw Chocolate Banana Mousse
- 2 avocados
- 1 cup frozen banana slices
- 1 tsp. vanilla extract
- 1/3 cup cacao powder
- 1 tbsp. mesquite powder
- 1/4 cup agave nectar
- 1/4 cup almond milk (optional for using a blender instead of a food processor)
Place all ingredients into a food processor and process to a smooth, whipped pudding texture. Serve as a pudding or mouse for dipping fruit. Makes 2 to 4 servings.
I prefer to use a food processor without the addition of the almond milk because it makes the mousse thicker and more like a whipped pate. But if you’re using a blender, adding the almond milk will make it blend better and be silkier with less air whipped in.
The color may not be the most appealing, but the flavor and texture make up for it with a creamy and rich chocolate flavor sweetened with banana and a slight savory hint from the mesquite powder.
Since it comes together in minutes, it leaves plenty of time to share with that special someone.
Or it could make a perfect dinner after a hard day at work.