Friday, August 24, 2007

Chocolate for Sobriety

Everything is better with chocolate and that includes recovery. I discovered this recipe in one of the best cookbooks I've ever invested in: "The Balanced Plate, The Essential Elements of Whole Foods and Good Health" by Renee Loux. More than a cookbook, The Balanced Plate is an adventure into the wonderful world of whole foods - as Renee says, "foods that nourish mind, body and soul." With chapters on the true cost of our food, the importance of organics, and special sections on using herbs, oils and various cooking methods, this is a book that will change the way you think about food.

Feeding myself well and learning to view eating as a spiritually as well as physically nourishing experience is one of the great joys of my recovery. Sharing meals with friends and family can be a daily exercise in gratitude for the abundance of our planet. Every recipe I've tried from this book is fabulous. This one is for treating yourself and your loved ones to the dark mystery of chocolate, the bright splash of fresh raspberries and the zing of mint. With very little sugar and lots of real food, this is one chocolate dessert you can feel good about. So without further ado, here is:

Chocolate of the Gods Mousse with Raspberries and Mint

Yields 8 servings
2 cups Hass avocados (about 2)
1/2 cup + 2 tablespoons maple syrup
2-4 tablespoons evaporated cane juice or organic sugar (otpional)
2 tablespoons coconut butter (optional)
1-2 teaspoons non-alcohlic vanilla extract
1 teaspoon balsamic vinegar (aged balsamic is best)
1/2 teaspoon shoyu (soy sauce)
1 cup pure cocoa powder (Green & Black's is choice) (I've used Ghirardelli with good results)
1 pint raspberries
Handful of fresh mint leaves, chopped

In a food processor, blend the avocados, maple syrup, cane juice or sugar, coconut butter, vanilla, balsamic vinegar and shoyu until smooth and creamy.

Add the cocoa powder and blend until smooth. Sifting the cocoa powder before adding it is a good idea to prevent lumps. A simple metal strainer works well.

Distribute half the raspberries evently among 4 to 6 dessert glasses. Follow with a dollop of mousse, a sprinkle of mint, the remaining raspberries, and more mint.

Leftover mousse can be stored in a tightly sealed container for up to a week in the fridge or frozen for up to a month. (Mine has never made it to either place!)

Nutrition: Per serving, 170 calories, 7 g total fat, 2 g saturated fat, 3 g protein, 29 g carbohydrates, 7 g dietary fiber, 25 mg sodium.

Please visit Renee's website at

Mmmmm, Mmmmmm. Enjoy!


shaunyb said...

I REVERE chocolate. I love that this recipe includes produce - this is actual food (not just one of Shaun's food groups). I wonder if I can make this with a blender? I'll let you know ....

Love, Shaun

claud said...

Thank you thank you for posting this recipe, Angela!! I already know how amazing it is of course, since you've made it for me! I'm thinking it's time for some more, though.

Angela said...


I maket it in a blender. But this is so thick and rich that I almost burned up the blender - so be careful!