Avocado Chocolate Mousse Mini Pies

Say what? Chocolate avocado mousse?

In case you just missed the pinched up face and lolling tongue, Looly detests avocado. But like many red-blooded seven-year-olds, she adores chocolate, which is precisely why Bean, Roo, and I couldn't resist playing a trick on her.

For months (years?) I've seen recipes for vegan chocolate mousse made with an avocado base floating around...so long that I honesty can't remember where I saw it first. Food 52 has a version. I've watched Giada De Laurentiis whip up a batch on an episode of Giada at Home. There's another version here. And here. And here.

Suffice it to say the idea of using creamy avocado as a base for chocolate dessert is decidedly not my own. The evil plot to dupe my own offspring into eating her most despised food, however, is all mine.

Bean and Roo are avocado fiends and any mousse without eggs is bound to be a friend of ours, so it was about time to give this thing a go. We got to work while Looly was busy making dream catchers and rag dolls at art camp. Everything was going along just fine until my avocados started disappearing.  

I think we can safely say who's to blame, but luckily there's nothing like a bowl of melted chocolate to distract a couple of avocado bandits.

Chocolate Avocado Mousse Mini Pies
inspired by Food 52, vegan bakers, Giada De Laurentiis, and the Internet in general


2 ripe Haas avocados
8 ounces semisweet chocolate chips
1/2 cup coconut milk (Use the thick part that gathers toward the top of the can. Leave behind the liquid)
1 tsp real vanilla extract
3-4 tbsp agave syrup (or less)
pinch of salt
8 mini pie crusts of your choice. We went with store bought graham cracker, but chocolate cookie crust or traditional homemade pie crust would be lovely too!
1/4 cup flaked coconut

Combine the chocolate chips and thick coconut milk in a microwave-safe bowl. Heat in 25 second intervals, stirring in between, until the chocolate is melted. Stir well and let cool slightly.

Place the avocados, vanilla, agave, and salt in a food processor and puree until smooth. Poor in the chocolate-coconut milk mixture and pulse until everything is well-incorporated, smooth, creamy, and delicious.

Put the mousse in a piping bag (or zip top plastic bag with a corner cut off) and pipe into the pie shells. Chill until the mousse is firm, about 2 hours.

Garnish the chilled pies with flaked coconut and fresh raspberries. The decision whether or not to disclose the full ingredient list is yours to make. As for us, we waited until those first few bites were thoroughly savored then...

Guess what, Looly?! Avocado surprise! 

Lucky for me that kid's a pretty good sport. She even went on to finish the mousse and declared that she actually likes avocado sometimes. When it's in other stuff. Like chocolate.

In the words of Bean, "Yeah, Looly. So does everybody".

Thai Turkey Lettuce Wraps (Larb)

I have a house full of Giada wannabees. I don't know if it's the colorful spotless designer dresses that never show oil splatters, the snappy Italian pronunciations (prosciutto! bruschetta!) or the sunny carefree California parties she's constantly hosting. Whatever the case, my kids love Giada. I mean they love Giada.

Seriously, has your 4-year-old wistfully pined for Giada De Laurentiis to be her mother? Have you, after explaining back to said 4-year-old that Giada seems nice but how sad that would be since then you couldn't be her mother, experienced your 4-year-old reassuring that 'we could still be friends'? Given the opportunity my kids would dump me for Giada in an instant.

Well, in case you haven't heard, Giada spent some time in Thailand recently and this month she's sharing a few Thai-inspired recipes in Food Network Magazine, including one for this yummy Turkey Larb. Since we can't hit the Thai restaurant scene much due to Roo's nut allergies, I'm all for making Thai food at home. Larb is right up our alley, low carb for Mufasa, ground turkey for Roo, limes for the ladies, and most importantly, Giada made it!

But here's the thing. My kids are weird about cooked onion. Basically it makes them gag if they figure out it's in whatever they're eating. So, my strategy here is rather than mince, I slice the onion and shallot. That way, the larb gets infused with lots of flavor, but I can pick out slippery onion bits from the kids' servings before any retching occurs. Win win!

Thai Turkey Lettuce Wraps (Larb)
adapted from Food Network Magazine

For the Dressing

1/3 cup fresh lime juice
juice of 1 large lemon
2 tbsp fish sauce
2 tbsp honey

For the Larb

3 tbsp canola oil
1/2 red onion, thinly sliced
3 shallots, thinly sliced
1/2 tsp kosher salt plus more to taste
Zest of 1 large lemon
1 & 1/2 pounds ground turkey
ground black pepper
1/2 cup chopped mint leaves
1 head butter lettuce, separated into leaves
1 or 2 Thai chiles (or serranos), stemmed, seeded, and thinly sliced (leave the chiles out until you've served the kids if they can't take the heat) 

Zest the lemon and reserve the zest. Set aside. You're going to need it in a minute for the larb.

To make the dressing, combine the lime and lemon juices, fish sauce, and honey in a little bowl. Whisk it all together and set aside.

Heat the oil in large skillet over medium heat. Add the onion, shallots, salt, and lemon zest. Cook about 5 minutes until the onion starts to get soft. Add the turkey, season with more salt and black pepper, and cook, stirring frequently, until the meat is cooked through (about 5-7 minutes). Add the dressing to the pan and cook a few minutes more. Remove from the heat, stir in the mint leaves and check seasoning. Add more salt and/or pepper to taste.

Spoon the turkey mixture onto lettuce leaves and serve. If you like a little (or a lot) of heat, sprinkle a few raw chile slices on top. Serve with sticky rice and lime wedges.