When I told Mr Sticky that we were “doing raw desserts” he was mega-confused. Our conversation went something like this…

Mr Sticky: “Is it like desserts you eat when you go camping?”
Me: “What? No. It just means you don’t cook with heat.”
Mr Sticky: “Oh like you don’t even have a camp stove?”
Me: “NO! It’s just raw food, that you eat can at home… or whenever you want. You don’t have to go camping to eat these desserts!”

I must admit, I was a little nervous about this theme too. I quite enjoy processed ingredients and I’m a big fan of applying heat too. After much googling I came to this simple raw Chocolate Avocado Mousse.

So what’s special about this raw dessert? It’s a quick three-step recipe, perfect dessert for one. And   camping is optional.

Don’t worry. It won’t taste like chocolate guacamole! The avocado will give it a silky texture and the cacao powder and honey will bring sweetness without the heavy sugar hit of a normal chocolate pudding. It’s a good dessert for those that are health-conscious, or want a sweet hit without the hit to your waistline.

Chocolate Avocado Mousse

 

Print

Prep time

5 mins

Total time

5 mins

 

Author: the sticky and sweet

Recipe type: Raw Dessert

Serves: 1

Ingredients

• 1 ripe avocado
• ½ tablespoon water
• 3 tablespoons cacao powder
• 3 tablespoons raw natural honey
• ⅛ cup of your favourite dried fruit, nuts, shaved coconut or trail mix

Instructions

1. In a blender or food processor, add the avocado (leave the seed out!) and the water and whizz until smooth. This might take 2 minutes or so. You want to make sure there are no lumps of avocado.
2. Add the cacoa powder and honey and whizz again until well combined.
3. Taste the mousse and if it needs more sweetening, add more cacao powder and honey until it’s right for your tastes.
4. Spoon into an inidvidual sized cup or glass.
5. Sprinkle with dried fruit or nut mix.
6. Serve immediately or chill in the fridge until you are ready.

Notes

It’s all about taste testing as you go, don’t be afraid to adjust ingredients to your own preferences.

3.2.1753

Love raw desserts? Get more raw dessert recipes here:

The official date is Thursday May 23 2013 but you can hold a morning tea anytime in May or June.

To register and receive your host kit, call 1300 65 65 85 or visit the Australia’s Biggest Morning Tea website.

This year Cancer Council is celebrating 20 years of morning teas, so here are some fabulous morning tea recipes that you could make for  your own Biggest Morning Tea.

Matt Moran’s Granola with Stewed Rhubarb

Matt Moran’s recipe for stewed rhubarb would make a fabulous brunch or early morning tea treat.

I was honoured to take the photos for this recipe on the Biggest Morning Tea website.

Adriano Zumbo’s Summer Fruit Daze

A zesty, flourless cake that is actually quite light and packed with flavour. I made these as individual cakes but you could make as one large cake too.

Lalo’s Famous Cookies by Gwyneth Paltrow

Gwynnie – is there anything you can’t do? I tweaked the original recipe  but these are still quite a healthy sweet treat.

Matt Moran’s Kaleidoscope of Melons

Matt Moran’s fruit salad has a few twists to take it one step above your everyday breakfast.

I was honoured to take the photos for this recipe on the Biggest Morning Tea website.

Mixed Berry Spiced Muffins 

Packed with berries and spice these muffins are great in lunchboxes and can also be made ahead, frozen and reheated when you need them. Isn’t that too easy?

Carrot Cake Whoopie Pies

Whoopie Cakes, taste like the delish offspring of a carrot cake and a chunky cookie. Their mini size makes them perfect for sharing with a crowd.

Classic Chocolate Cupcakes

When all else fails, you can’t go wrong with a classic cupcake. No fuss. Just simple rich flavours that will always wow.

What will you be making for Australia’s Biggest Morning Tea?

When I was a girl I used to love to read Mama Sweet’s cookbooks. I would curl up on the floor with a big pile of books and drool over the photos, imagining making each recipe step-by-step.

Mama Sweet had A LOT of the Australian Women’s Weekly cookbooks, but the one that I remember loving the most was The Big Book of Beautiful Biscuits.

All of the family’s favourite biscuits and slices started with this cookbook – Melting Moments, Pecan Biscuits, Lemon Coconut Squares, Chocolate Coconut Bars and many more.

After moving out of the family home I was really missing these recipes that reminded me of home.The beautiful biscuits pictured here are The Big Book of Beautiful Biscuit‘s original recipe for Gingernuts.

Mama Sweet LOVES a gingernut biscuit. I remember thinking Mum had lost her mind for willingly sitting outside on the balcony on a 40+ degree day drinking piping hot tea and dunking her gingernut biscuits. This totally bamboozled me, why on earth would you want to drink hot tea and soggy biscuits in Summer?! Mama Sweet assured me that when I grew up, I would do the same thing.

Well, I’m a big girl now and although it wasn’t 40+ degrees I was all for dunking my Gingernuts into my latte.

The Big Book of Beautiful Biscuits was first published back in 1982 and it has been a best-seller ever since.  Mama Sweet still has her  1980s copy, albeit with a few stained pages. The AWW cookbook has been reprinted for many years and now you can get your hands on the 2013 version special edition. It still has all the old recipes with very, very 80s-style food styling. It’s amazing how much the standard of cookbook styling has changed in 30+ years. It’s not often these days that cookbooks have potted ferns featured in the background!

The cookbook’s styling used Chinese plates and fabrics for this page… not really sure why? I had to bring the spirit of the 80s into my plating too with blue and white china plate.

Although the photos are showing their age, the recipes have stood the test of time. If The Big Book of Beautiful Biscuits is not in your collection, you must make it one of your family favourites too.

The Australian Women’s Weekly, Big Book of Beautiful Biscuits, RRP $14.95, available where all good books are sold and online at awwcookbooks.com

[Disclaimer: Miss Sweet was provided with a review copy from the Australian Women's Weekly publishers.]