8/6/15

Key Lime Mousse - Raw, GF, Vegan




A few weeks ago, a dear friend invited several couples and their kids over for dinner. After everyone confirmed they would be there, the next question was “Any food allergies/sensitivities/lifestyles?”

Most people aren’t fazed by this question anymore. In fact, I am surprised when I don’t get asked.
With the rise of food allergies over the last few decades, in combination with the steady flow of new books that proclaim that a certain food or food group should be eliminated from your plate, it’s a wonder we can eat anything anymore.

My turn to host the group of friends will be coming up soon. I came across this recipe from the Food  and Nutrition magazine (May/June 2015) and imagined it sitting beautifully on the counter welcoming all gluten free, vegan, raw, and paleo friends alike!

My favorite things about this recipe:
•    Can be made the night before
•    Perfectly portioned
•    Accommodates a variety of food allergies/preferences
•    ~20% of your daily needs for potassium – a mineral helpful in supporting a healthy blood pressure
•    11g of fiber per serving!! Mostly from the avocado – but you don’t have to tell your guests.

Key Lime Mousse
 
Ingredients:
•    ½ cup unsweetened coconut flakes (look in baking)
•    ¼ cup walnuts
•    ¼ cup Medjool dates, pitted (look in produce)
•    2 avocados, peeled and pitted
•    1 ripe banana
•    1/8 cup lemon juice
•    ¼ cup lime juice
•    1 tablespoon lime zest
•    4 tablespoons maple syrup (the good stuff – not pancake syrup)
•    1 teaspoon vanilla extract
•    ¼ teaspoon sea salt, divided
•    Non dairy whipped cream – optional


Place the coconut, walnuts, dates and a pinch of sea salt into a food processor or high speed blender and mix until combined and crumb-like. It will look like bread crumbs. Don’t over mix. Place ¼ of the mixture into each of 4 glasses and place in refrigerator to set.

Combine the avocados, banana, lemon juice, lime juice, lime zest, maple syrup, vanilla extract and remaining salt into the food processor or high speed blender and puree until creamy.

If you are serving immediately, pour ¼ of mixture into each cup. If you are making it ahead, cover and store in the refrigerator. The lemon and lime juice will help keep the avocado from turning brown. However if the next day you see the top of the mixture is slightly brown, mix it up and then serve.

You can top with a non dairy whipped cream and garnish with zest, coconut flakes, or lime wedges.

Tip: this can also be served parfait style, alternating the crust and mousse or without a crust at all!
Recipe adapted from Food and Nutrition Magazine (May/June 2015)

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