When I think of Valentine’s Day, I think of chocolate, cherries and kale. Yes, kale is always on my mind! This year, I am celebrating this special day with my loved ones and 2 desserts. First, I prepared Jason Wrobel’s chocolate covered kale chips.
This picture doesn’t do justice. It’s truly amazing. After tasting my first batch of chocolate kale chips, I felt like Roberto Benigni when he received his Oscar for “Life is Beautiful” and shouted “I would like to be Jupiter and kidnap everyone and lie down in the firmament”. Yes, it’s really that good! For recipe, click here
The second dessert I made was a simple and delicious Chocolate Cherry Avocado Mousse with Coconut Whipped Cream.
Ingredients:
2 medium size avocados
2 cups of frozen cherries
2 tablespoons of cocoa powder
2 tablespoons of nut milk ( preferable almond milk)
1 teaspoon of vanilla extract
3 dates, pitted
a pinch of salt
1 can of organic coconut milk
Instructions:
Put all the ingredients in a food processor ( except for the coconut milk). Pulse until creamy. Remove from blender and transfer to a bowl.
For the Coconut Whipped Cream:
Place a can of coconut milk in the refrigerator overnight.
Remove the can from the refrigerator and flip upside down so that the liquid stays on the top. Set the liquid apart ( we won’t be using it for the whipped cream)
Scoop out the solid coconut cream and whip.
Optional: Add vanilla extract and cinnamon.
In small dessert glasses, place layers of chocolate cherry mousse and coconut whipped cream.
- 2 medium size avocados, pitted
- 2 cups of frozen cherries
- 2 tablespoons of cocoa powder
- 2 tablespoons of nut milk ( preferable almond)
- 1 teaspoon of vanilla extract
- 3 dates, pitted
- a pinch of salt
- 1 can of organic coconut milk
- Put all the ingredients in a food processor ( except for the coconut milk). Pulse until creamy. Remove from blender and transfer to a bowl.
- Place a can of coconut milk in the refrigerator overnight.
- Remove the can from the refrigerator and flip upside down so that the liquid stays on the top. Set the liquid apart ( we won't be using it for the whipped cream)
- Scoop out the solid coconut cream, transfer to a bowl and whip. Optional: Add vanilla extract and cinnamon.
- In small dessert glasses, place layers of chocolate cherry mousse and coconut whipped cream.
