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Orangesicle Frosted Chocolate Mousse Parfait

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This morning I had some gorgeous avocados that needed to be eaten, far to many to consume in their natural state.  So I decided to whip up a double batch of this chocolate mousse.  I learned a lesson in doing that….two batches will over heat your blender, even a Blendtec!  I quickly split the mousse batter into the 2 containers that came with the blender and blended them separately.  Shew,  it always makes me nervous when my blender turns off all by itself and flashes “OVERHEATING!”  haha.  It doesn’t happen often but when it does, my heart races a little bit.  Below I instruct how to use a food processor,  you can use either/or…

Anyway,  I had some left over Vanilla Lemon Frosting (minus the lemon) so I added some natural orange food coloring along with some orange extract to make a orangesicle flavor.  YUM!!  I used a large piping bag and tip to create the beautiful swirls.  It made it really easy to pipe into the glass.

 

Ingredients:

Pudding: Yields 2 cups

  • 1/2 cup packed, Medjool dates, soaked
  • 1/2 cup maple syrup or raw agave nectar
  • 1 tsp vanilla extract
  • 1 1/2 cup mashed avocados, ripe only
  • 3/4 cup raw cacao powder
  • 1/2 cup water

Frosting:

  • 2 cups  cashews, soaked for min. 2 hours
  • 1 1/4 cup coconut milk
  • 1/2 cup raw agave syrup
  • 1 Tbsp vanilla
  • 1/8 tsp sea salt
  • 2 Tbsp lecithin powder
  • 1 cup coconut oil, melted
  • orange extract – to your liking

Preparation:

Pudding:

  1. In your food processor, using the “S” blade,  combine the dates, agave and vanilla until nice and smooth.
  2. Add the mashed avocados and cacao powder.  Blend until nice and smooth, stopping the processor every once in a while to scrap the sides down.
  3. Add the water and blend until nice and creamy.
  4. The mousse will keep for 3-5 days in the fridge or 2 weeks in the freezer.
  5. Serve chilled or at room temperature.
  6. I piped  some Orangesicle frosting in between layers of chocolate mousse.

Frosting:

  1. Add to blender all ingredients except the coconut oil and lecithin.  These will be added at the very end.
  2. Blend until smooth and creamy (3-5 minutes)
  3. While your blender is running, drizzle in the coconut oil and then slowly add the lecithin.  Blend well but don’t over process.
  4. Frosting will last 5-7 days in the fridge.  Do not freeze as it will change the consistency.

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5 thoughts on “Orangesicle Frosted Chocolate Mousse Parfait

  1. Kai says:

    This looks to die for! I am planning on going high raw in the near future, maybe Christmas time, so I’m always on your site trying to plan things out. :) So if your views peak sometimes, it’s probably because of me, haha.

    Oh, I tried your Spicy BBQ Sauce. That stuff is pure heaven! I’m actually going to make a post on it and show my picture sometime in the near future. I’ll let you know when I do, plus I’ll link to the original post, of course.

  2. Kathy says:

    Is there another choice for this recipe other than avacodas? I don’t really like the taste of avacodas.

    • amie-sue says:

      Dear Kathy,

      You can use 1 cup of cashews, be sure to then soak them for 2 + hours. Drain and discard the soak water. I will be honest in saying that you really don’t detect the avocado at all in this recipe. I too don’t care of avocados in sweet recipes so for me to say that… BUT I understand so you can try the cashews. I hope this helps. Have a great day, amie sue

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