Jill, Jessica & Jennifer Emich show us their new cookbook Eat, Drink, Shine.
The triplet sisters, Jill, Jessica and Jennifer Emich, own a restaurant and brewery in Boulder called Shine Restaurant & Gathering Place. For more information, check out their website http://www.shineboulder.com/
BANANA CHOCOLATE MOUSSE
Carob and raw cacao can be used interchangeably in this recipe. Carob is a chocolate alternative, for people who don’t do caffeine or stimulants—or don’t want caffeine before bed. It is a legume that doesn’t taste exactly like chocolate but has a similar flavor. Raw cacao is chocolate in its purest form and it is Paleo friendly. This mousse is great topped with berries, nuts, coconut flakes, etc. Kids love this healthy dessert!
Recipe Put the drained dates in a food processor and process for 1 minute. (The dates will form a ball. This is fine.) Add the banana and avocados and process for another minute. Add the maple syrup, honey, cacao, and vanilla and process for 1 minute more. Chill the mousse in the refrigerator for at least an hour before serving. Store in an airtight container; it will keep in the refrigerator for up to 3 days.
Makes about 4 cups; serves 4 to 6
10 dates, pitted and soaked in water for 2 to 3 hours
1 ripe banana, peeled and roughly sliced
3 ripe avocados, pitted, flesh scooped out of shells
1⁄2 cup maple syrup
1⁄4 cup raw honey (local if possible)
1⁄2 cup raw cacao powder or carob powder
2 teaspoon vanilla extract (to make your own, see page 171)
This can also be used as a healthy vegan chocolate frosting or whipped cream for cakes, cupcakes, and ice cream.