Earlier this month, I became a contributor to The Spruce’s food channel. Channel is speak for the various departments on websites covering a multitude of topics, they’re sometimes also called verticals. How is that for boring tech talk? This recipe for Tahini & Dark Chocolate Mousse was inspired by the first recipe I made for The Spruce, a vegan Chocolate Avocado Pudding.
I know—avocado pudding doesn’t sound like anything you’d want to eat, unless you’re vegan, or have an egg allergy, in which case you’re probably already hip to this rather magical method for substituting eggs to make an all-time favorite American dessert. Admittedly, I rolled my eyes, and might’ve even raised an eyebrow when I was given this as my first assignment, especially since there are other ways to make vegan pudding that don’t involve an ingredient I use to make guacamole.
When I emerged from the test kitchen, not only had my thoughts on using avocado to make pudding changed, I then found myself using it to make this vegan mousse, too. Talk about a change of heart (and mind). The flavors here are all grown up and slightly sophisticated, making this Tahini & Dark Chocolate Mousse a perfect way to end a dinner party. Of course, since I think any meal is an occasion to be fancy, I also like eating it for breakfast.
In case you’re curious to see the recipe I created The Spruce, you can find it here. You know, it’s funny as I read through this post, it’s such a contrast, or perhaps balance, to the deeper, emotional posts. That’s something I’m always trying to find balance with here. In a way it seems crazy to write so blithely about a recipe, but it’s also so freeing. Sometimes I just want to cook, and let my mind focus on the blue skies outside my kitchen window. Making this chocolate mousse was most definitely one of those moments. Hope everyone has a wonderful, peaceful weekend.
Nine Years Ago: Sweet Potato Cheddar Muffins, Sweet Potato Pancakes
Eight Years Ago: Orange & Sesame Tofu Stir Fry, Homemade Nutella, Lentil Burgers
Seven Years Ago: Crispy Chewy Oatmeal Raisin Cookies, French Onion Tart, Chocolate Buttermilk Doughnuts
Six Years Ago: Everyday Banana Bread, A Kiss to Build a Dream
Five Years Ago: That Girl, Eternal Flame
Four Years Ago: Peanut Butter & Chocolate Cinnamon Buns, Moroccan Mint Tea, Crispy Oven Fries
Three Years Ago: Irish Soda Bread, Blood Orange Sour Mix, How to Make Brown Butter
Two Years Ago: Pork Milanese, Homemade Vegetable Egg Rolls, Lemon Poppy Pancakes, Slow Roasted Chicken Soup
One Year Ago: Homemade Saltines, Buckwheat Soda Bread, Micheline’s Cucumber Salad, Lemon Honey Chess Pie
Tahini & Dark Chocolate Mousse
- 8 plump, dried dates (120 grams), pitted
- 1 ripe avocado, pitted & fruit scooped from skin
- 2 tablespoons (15 grams) cocoa powder
- 2 tablespoons (38 grams) tahini
- 2 teaspoon (10 ml) vanilla extract
- ⅓ cup (80 ml) almond milk (or other non-dairy milk)
- ¼ teaspoon (1 gram) fine sea salt
- Cherry Conserves, to serve (recipe here)
- Coconut Whipped Cream, to serve (recipe here)
- Add the dates to the bowl of a food processor. Pulse until they form a thick paste.
- Add the avocado, cocoa powder, tahini, vanilla, almond milk, and salt. Pulse until smooth and creamy. Divide between 2 small glass jars or bowls. Cover with plastic film, and chill in the fridge for at least 30 minutes. May be made 1 day in advance.
- When ready to serve, spoon some conserves on top. Add a dollop of whipped cream. Serve immediately.