Almond Butter And Jelly Mousse
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 ;)
Loosely adapted from Whole Food Simply’s Coconut And Raspberry Mousse recipe.
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).
- Blend all of the ingredients together in a blender or food processor until smooth.
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