This vegan & gluten free recipe was both a labor of love and of luck. I teach at a school that has, in my experience, some of the best high-school-dining-hall food out there. Aside from just awesome hot dishes, there’s always an abundance of bananas, locally sourced apples & peaches, and, from time to time, avocados. Bowls and bowls of ripe avocados that all 500 of us just eat with a spoon. It’s a beautiful thing. But even more beautiful than just eating it fresh is that this abundance of avocados gave me the opportunity to truly get this recipe right. So 4 batches of avocado banana mousse (each attempt getting many samplings along the way), I finally settled on this version. It doesn’t taste like banana and definitely doesn’t taste like avocado. The cocoa is chocolatey but not powdery, and the texture is smooth and creamy. Although not quite as light and fluffy as a mousse, I described it to a friend as, on the scale of pudding to mousse, “definitely on the mousse side of pudding.” I don’t know how much sense that makes but the mousse tastes awesome and is actually pretty good for you too. Plus, it’s ready in about as long as it takes to puree a banana (aka: 30 seconds).
GET THE RECIPE HERE! :)