Recipe: Dairy-Free Almond Butter And Jelly Mousse

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Almond Butter And Jelly Mousse

{gluten/dairy/soy/corn/potato/egg/coconut/sugar free}

Dairy-Free Almond Butter And Jelly Mousse Recipe

I see so many mousse recipes online, but they always seem to contain either dairy, soy, or coconut. With this week’s Food Blogger Challenge ingredient being avocado, I thought it would be a great time to try a mousse that’s free of all of those ingredients.

If I could sum up my mousse in one word, it would be WOW. Clearly I’m not going to win Food Network Star with that description of my food. But seriously, it’s that good. The almond butter flavor isn’t overpowering. You could even substitute another nut butter if you wanted, or increase the banana and/or avocado amount if you don’t want to use a nut butter.

This mousse is creamy and versatile. You can freeze it to make ice cream or freezer fudge. You could also use it as a frosting, as a  whip cream, or as a dip. I ate mine right off a spoon ;)

Dairy-Free Almond Butter And Jelly Mousse Recipe

Loosely adapted from Whole Food Simply’s Coconut And Raspberry Mousse recipe.

 

Ingredients:

2 bananas

½ of an avocado

½ cup almond butter

2 cups frozen raspberries

optional – 2 tablespoons honey (I really don’t think it’s needed, but if you like your sweets super sweet, then add it in).

Making It:

  1. Blend all of the ingredients together in a blender or food processor until smooth.

 

food bloggers challenge

Comments

  1. Laurel@Let's Go on a Picnic! says:

    As long as they don’t see me put the avocado in, I think my kids might like this!
    Laurel@Let’s Go on a Picnic! recently posted…Multi Sensory Bible LessonsMy Profile

  2. It looks super creamy and very rich
    Patty recently posted…Sushi Salad – RecipeMy Profile

  3. Could 1/4 cup to 1/2 cup Greek Yogurt be substituted for one of the bananas? This looks really good!

    • I don't see why not! Greek yogurt is about as thick as blended bananas. You might need to put the mousse in the freezer for a little while before eating if the yogurt gets a little runny after blending. Let me know how it works out!

  4. Your recipe looks so creamy and sounds delicious. I have never used almond butter however it might be time to finally give it a try and broaden my families horizons. Thank you for the recipe!
    Brandy Myers recently posted…How to Introduce People With Excellent EtiquetteMy Profile

  5. Without avocado would be ok, right? I’m allergic :( I am making this for Thanksgiving dessert, with a graham cracker crust in individual dishes.

    • Without avocado is totally fine, but you should add more banana to replace it if you can. With a graham cracker crust sounds delicious! I hope everyone likes it!

      • Can you think of any other substitutions that might be interesting?

        • Thick coconut milk or coconut cream would go with the almond butter/raspberries, and if you wanted to take out the almond butter you could use cashew cream (or coconut cream).

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