I am posting a dessert recipe. I realize this will be a little shocking for some who know me:-) It won’t happen often since I am not a huge desserts person, though I usually feel like oatmeal and smoothies are dessert in meal form. However, this dessert deserves to be posted.
Do you want to know something great about this recipe? It’s Paleo! So you know it only uses the best ingredients:-) Yes, we are visiting another Practical Paleo recipe. The original recipe calls this a Moo-less Mousse because it doesn’t use any dairy. The only milk it uses is a small serving of coconut milk. Now for those of you who aren’t a fan of coconut products, like myself, you may try almond milk if you prefer. I have always done it with the coconut milk since it only calls for ¼ C, and I have never been able to taste the coconut flavor.
This really is an ingenious idea. The avocado and bananas, combined with all the other ingredients, blend together to create a silky smooth and creamy mousse substitute and the pistachio garnish provides a nice balance between the sweet and salty.
A word to the wise, make sure your avocados and bananas are ripe. I tried this with hard avocados once and only somewhat ripe bananas, it did not go over as well. The flavor was okay. It wasn’t horrible, but it wasn’t as good as it should have been. The real problem was the texture. It was NOT silky smooth and creamy. I was able to fix the flavor by adding in more agave and playing around with proportions… But no matter how long I left my food processor on it was still lumpy. So don’t repeat my mistake. Use fruit that is well ripened and you will have smooth sailing:-)
Pistachio Mousse (Serves 2)
1 large banana or 2 small
1-2 t pistachio or vanilla extract *
¼ C coconut milk
1 T agave * (optional)
Pinch of salt
2 T pistachios, chopped
- Empty avocados into a food processor (or mash them with a fork), then add bananas, extract, coconut milk, agave and salt. Process until smooth and creamy.
- Serve and garnish with chopped pistachios.
* The original recipe uses pure maple syrup, but for cost I prefer agave or honey. The recipe also uses almond extract as the alternative to pistachio extract, whereas I use vanilla. Pistachio is obviously the preferred, but vanilla makes a fine substitute. My husband happens to have an aversion to almond extract and I always have vanilla extract in the cupboard. For me the convenience wins and I don’t have to buy an additional extract:-)
Isn’t it wonderful having a dessert that tastes like dessert, but you also feel great eating it?! I know most people have a greater desire for desserts than myself so I will try and post good recipes from time to time. I can already think of a few that are worthy of being posted so I will make sure to send them your way soon! I hope you have a terrific Tuesday!