These avocado chocolate mousse cups topped with a cap of avocado chocolate mousse, are a hormone-balancing, anti-oxidant, melt-in-your-mouth snack that will boost your protein, magnesium and iron levels and power you through the day.
Cuisine: vegan, dairy-free, gluten-free
Keyword: avocado chocolate mousse, brownie bites, healthy brownies, healthy chocolate snack, hormone-balancing treat, no bake brownie bites, protein snack
Does it keep?: 1-week refrigerated, freezer-friendly
Insert 8 mini paper cups in a mini-cupcake pan. Soak 6 Medjool dates overnight; rinse and pit them the next day.
Make Brownie bottom
Melt the chips in the microwave in a pyrex measuring cup for 45 seconds. In a food processor, blend up dates, walnuts, cacao, maca, vanilla and salt.
Add more walnuts if batter feels too sticky; add a touch of water if the batter seems too dry. Variations occur depending on residual moisture and size of your dates. You want a crumbly sticky texture that you can press into the bottom of the cupcake papers.Refrigerate while you prepare the truffle top.
Make the Truffle top
Melt the chips in the microwave in a pyrex measuring cup for 45 seconds. In a food processor, blend up the melted chocolate chips, avocado, cacao powder, milk, maple syrup, and salt.
You want the mousse to be a thick, but pourable batter for these bites. Add milk if it doesn't seem pourable, like pancake batter.
Put it together
Pour the mousse on top of the brownie bases in the cupcake cups. Fill so there is a dome-top. Refrigerate for an hour or so and eat. If you want to be able to remove the papers, you'll have to freeze the bites, remove the papers, and refrigerate them. I cut mine just defrosted with a hot knife.