The avocado is a fruit loved by many for its delicate taste and creamy, velvety texture. It originates from Central America, but in recent years, due to the popularity of its numerous nutritional properties, it is also cultivated in Europe. Here in Sicily, for example, there are several local producers, which is a boon for me, given the allergic reaction that those from abroad cause me, unlike those purchased locally! Quite a detail, don’t you think? Another aspect not to be underestimated is also its seasonality! Although it is available all year round in many supermarkets, the ideal period to enjoy avocados is actually from November to May! This way, they will not only be tastier but also more nutritious, making them a great ally for health! And here’s an idea to introduce them into your diet and welcome spring! A delicious and creamy spoon dessert that is easy and quick to prepare, without butter and without eggs. A healthy breakfast or snack that’s delightfully indulgent, perfect for a boost of vitamins, minerals, and good fatty acids! I could describe it as a cross between a traditional chia pudding with chia seeds and a chocolate mousse, but if you haven’t tried either, this dessert will surprise you incredibly!
If you like to vary and are mindful of what you eat from the first meal of the day, try these fantastic alternatives:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 3 people
- Cooking methods: No Cooking
- Cuisine: International
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1 avocado (ripe)
- 2/3 cup plant-based milk (spelt)
- 3 tbsps unsweetened cocoa powder
- 2 tbsps chia seeds
- 3/4 oz agave syrup (or honey)
- 5.3 oz plain natural yogurt
- 1 tsp vanilla extract
- A few Bronte DOP pistachios
- 1/3 oz 85% dark chocolate (optional)
Tools
- 1 Blender
- 1 Spoon
- 2 Jars
Steps
Wash and cut the avocado in half, remove the pit, and scoop out the flesh with a spoon. Transfer it directly into the blender or food processor.
Add the cocoa and agave syrup.
Complete by adding chia seeds and the spelt plant-based drink, and blend in intervals until you obtain a smooth and homogeneous mixture.
Divide the mixture into the base of two medium jars or three smaller ones and refrigerate for 30′.
Meanwhile, mix the plain yogurt with the vanilla extract until you obtain a smooth and velvety cream.
After the resting time, take the jars with the mousse out of the fridge and spread the yogurt cream on top, leveling it well.
Garnish with a handful of whole pistachios and serve.
And voilà…the avocado chia mousse is ready to enjoy!
For an even more indulgent version, try adding some dark chocolate shavings, it will win you over!
Storage
👉You can store the avocado chia mousse in the fridge for about 3 days in glass jars with lids.
Advice, notes, variations, and suggestions
🟣*Always use ripe and soft avocados. If the ones you have at home are a bit unripe or have a hard surface, let them ripen in a paper bag, in the apple basket, and in a couple of days they will be ready to use!
🟣 **Soaking chia seeds is always mandatory, and it must be for at least 30 minutes, because they have a high capacity to absorb liquids. If ingested without prior soaking, they could cause dehydration as they would absorb water directly from our body; not only that, soaking makes them easier to digest, also increasing the availability of their nutrients. In fact, since chia seeds are rich in fibers, proteins, omega-3 fatty acids, and antioxidants, soaking can help release these nutrients, making them more easily absorbable by the body.
🟣 As an alternative to spelt milk, you can use any other plant-based milk you like. I usually use oat milk or even almond milk, obviously in my Sicilian case; another excellent option is certainly vanilla soy milk.
🟣If you tend to love sweeter flavors, in place of unsweetened cocoa powder, you can use sweetened cocoa, but in this case, I would avoid adding the sweetener to the base mixture.
🟣Instead of vanilla extract, try flavoring Greek yogurt with a teaspoon of agave syrup or acacia honey.
FAQ (Questions and Answers)
What drink can replace spelt milk for a gluten-free version?
For a completely gluten-free version, opt for quinoa milk or rice milk, which are much more neutral.
Can this preparation be made in a vegan version?
Certainly! Just replace the Greek yogurt or regular plain yogurt with the same amount of plant-based plain yogurt (like Valsoia or Sojasun)
