I knew it. I knew she wouldn’t approve this recipe.
Really, Shelly? Avocado? Come on.
Why not? Avocado is a fruit. In South America they eat avocado with sugar, so why can’t it go with chocolate?
It doesn’t matter how many years of experience I have as a cook, my older sister continues to distrust my ability. Just once I would love to hear, “It’s probably delicious. I would love to try it. You’re crazy but you’ve travelled the world, you have eaten in countless restaurants, and you practically live in the kitchen, so you must know one or two things about food!”
I love my year-and-a-half-older sister. She is my best friend. Over the years I’ve learned to take her skepticism with a grain of salt. She is a great cook and a foodie but she has rules about food and always has. It’s weird, though, because my sister is generally open-minded. She knows so much and is always happy to learn new things, but when it comes to food, she can be so uptight. Just like my mother used to be years ago.
When my mother and sisters lived in New York we used to eat a lot together. When they came over to my house, I would hide some small details from them. I never mentioned that I used spelt instead of bread flour to make bread, or olive oil instead of canola oil or butter in the cake. And I wouldn’t dare to make Moroccan food for them. I knew that they would disapprove when they saw how I twisted the traditional recipes. I always let them eat first, then, one hour later, I would expose the truth. Why one hour? I’ll tell you. If I were to tell them right away, they would take back the “It’s delicious!” They would say, “Yes, I did taste something that didn’t belong,” or, “It’s good, but if you made it with regular flour, it would have been much better.”
In the last couple of years, my mother has become my biggest fan. She eats everything I cook and always compliments me. She doesn’t doubt me anymore. She always tells people, “En al ha ochel shel Shelly! – Nothing is better than Shelly’s food!” She claims that after a month in our house, eating my food, her bad cholesterol level dropped dramatically.
My sister doesn’t admit it, but I know she would love to eat my food everyday. I know she can be skeptical but she loves me very much. I know she would get over the avocado. Everybody does.
This is a perfect dessert for people with diet restrictions, but not only. It’s something I would be happy to find on a restaurant menu. It’s light but somehow filling. Espresso-cup-full is the perfect amount for me. The simple version takes five minutes to make! You don’t have to roast the bananas, but when you do, they get caramelized and crunchy. Use any nut you like.
Please let me know how it came out. Enjoy!
- 2 ripe Hass avocados
- ½ cup cacao powder
- ½ cup agave nectar or maple syrup
- ½ teaspoon vanilla extract
- 2 tablespoon unsweetened almond milk (or more if you want it more creamy)
- a pinch of salt
- For banana peanut butter flavor
- 1 banana
- 1 tablespoon peanut butter
- Halve the avocados and scoop the flesh into a food processor or blender.
- Add the cacao powder, agave nectar, vanilla extract, almond milk and salt and, mix for 30 seconds or until smooth.
- Taste and adjust the flavor, add extra agave if necessary.
- Spoon the chocolate mousse into espresso cups or ramekins, sprinkle crushed hazelnut or any other nut you like.
- If you don't eat it immediately, which I find impossible, refrigerate for up to two days.
- Make the pudding but don't transfer to cups yet. Preheat the oven to 400ºF/200ºC. Slice the banana width-wise and place on a baking sheet lined with baking paper. Put the baking sheet in the oven for 10 - 15 minutes - the bananas should be golden brown. Let the bananas cool down for a few minutes.
- Add 6 slices of roasted bananas and 1 tablespoon peanut butter into the blender with mousse and mix for 30 seconds. The mousse should be a bit chunky. Serve in espresso shot cups, decorate with roasted bananas and chopped nuts and serve.