This miracle happened when I was trying to make a lower fat version of my chocolate mousse – I wanted to omit the use of coconut altogether and thought zucchini would make a pretty brilliant substitute, considering its lack of calories and how neutral its taste is when raw. Luckily, it worked. I really hope you make this; your life won’t be the same without it!
And just a quick note: This is best made and eaten fresh. Don’t leave it in your fridge for more than 2 days.
2 Haas Avocados (flesh only)
1 C Zucchini, peeled and grated
5 t Raw Cacao Powder
6-10 T Date Paste* (to taste)
1 T vanilla extract or half a vanilla bean, scraped out
Pinch of Salt
- Peel and grate zucchini, then pat down with paper towel to dry out a little. If your zucchini is too watery, your custard will be, too; and if you don’t peel the zucchini, your custard will end up a little lumpy, as the skin will have a bit of trouble breaking down into a puree.
- Pulse zucchini in a food processor. Add avocado flesh and pulse again.
- Add the cacao powder, date paste and vanilla. Blend until smooth. This may take up to 3 minutes; be patient.
- You can serve straight away or pop in the fridge for half an hour to chill and firm up a bit.
To make the parfait pictured above (serves 6):
1 batch Raw Chocolate Custard (recipe above)
1 Batch Sweet Quinoa Porridge
Chopped nuts of your choice
- Wait until your quinoa has cooled down.
- Layer quinoa and custard in a martini glass with diced strawberries in between each layer. If you’re having trouble spreading the quinoa, use a teaspoon dipped in hot water to help smooth it out.
- Top with chopped nuts and a whole strawberry.
*Date paste is a wonderful, natural sweetener that you can make at home. Simply pit some medjool (fresh) dates, soak for 10 minutes, then blend with water and a little squeeze of lemon juice. If you’re feeling unsure about this and would like a recipe, go here.