Valentine's Day Dessert: Vanilla Bean Mousse

Eating healthy and Valentine's Day don't usually go hand in hand. When the sugary sweets and chocolates are abound, it's easy to sacrifice your health conscious ways for the sake of your sweet tooth. I know I've been guilty of overindulgence when it comes to desserts, so I started thinking about ways to splurge but feel satisfied with smaller amounts.  My answer to this was good fats, in the form of coconut, avocado and nuts. My chocolate avocado mousse has always been such a hit, which inspired me to introduce an equally decadent vanilla version... and thus this vanilla bean mousse was born.  Did I mention that it is also raw if you sub out maple syrup with your favorite raw sweetener!

The recipe uses fresh coconut meat, but if you can't find a young coconut, substitute 1 cup dried shredded coconut or 1 1/4 cup dried flaked coconut. You may need to add a little coconut milk or other non dairy milk to moisten if using dried coconut.

I like to make a simple raw nut and date crust, but you can also just serve the mousse on its own sans crust.

Vanilla Bean Mousse 
Makes four 3" tarts.

Crust 
1/2 C almonds
1/2 C walnuts
1/4 unsweetened shredded coconut
3 dates, pitted
dash salt

Filling
1 med size avocado
1 1/2 C fresh coconut meat (from a young coconut)
3 T maple syrup or preferred sweetener
2 inch piece of vanilla bean
1/4 tsp powdered agar agar (optional)

Directions
1. To make the crust, add all ingredients to a food processor and grind until the mixture sticks together. You want it to be fairly smooth, but still a bit gritty. If you process too long, you'll create a sweetened nut butter and won't be able to form a crust. Press the crust into a small tart pan (6-8 inches) or press into a mini tart mold or cookie cutters of desired shape (will make about 4 mini tarts 3 inches in diameter).

2. Wipe out the food processor and add all the filling ingredients, except the agar. Process until smooth, stopping a few times to scrape down the sides of the food processor to ensure everything gets well blended. When desired consistency is reached, you want it to be very smooth and somewhat thick, taste for sweetness.  If using agar, sprinkle over mixture and process for 15 seconds to incorporate. Agar helps to stabilize the mousse, but is not necessary.

3. Spoon filling equally into prepared crusts, or use a piping bag with a star tip to create a frilly pattern.  After filling, place tarts in freezer and allow to harden for a minimum of two hours, or overnight.  Remove from freezer about 15 minutes before serving to allow to thaw to the perfect consistency.  Top with fresh or defrosted berries or other desired garnish and serve.


For more Valentine's Day ideas, check out my post from last year.