Vegan Dessert Made From Avocados

Since I have been vegan, I have been having fun trying new vegan recipes, new kinds of foods, and new types of cuisine. I had never even heard of quinoa (a high protein grain), or seitan (wheat protein) until I adopted a plant-based diet. Lately I’ve been exploring raw or "living" foods just for fun, although I don’t think I’ll adopt a completely raw diet.

Last night I made Key Lime Mousse from a recipe I found in Raw Food Made Easy, by Jennifer Cornbleet, published by Book Publishing Company, Summertown, Tennessee. It’s very quick, and easy, very delicious, and very vegan. Who would have thought that you could make such a tasty desert from avocados?

Vegan Key Lime Mousse
makes 1 cup, 2 servings

3/4 cup mashed avocados (1 ½ avocados), make sure your avocados are ripe and soft

1/4 cup agave nectar (a cactus-derived sweetener, available at health food)

2 tablespoons fresh lime juice

Sliced fresh kiwifruit and/or berries, for garnish (optional)


Place the avocados, agave, and lime juice, in a food processor fitted with an S blade (I found that a blender works better). Stop occasionally to scrape the sides of the processor bowl with a rubber spatula. Garnish with kiwifruit and/or berries if desired. Serve immediately.


For vegan Key Lime Sherbet, freeze Key Lime mousse for at least 4 hours. Allow to thaw for 15 minutes before serving. Key Lime Sherbet will keep for a month in a sealed container.


Here are some interesting facts about avocados I found at http://www.healthrecipes.com/avocado_information.htm


Avocados have fourteen minerals including iron and copper.. The sodium and potassium in avocados keeps your body chemically balanced, and their low sugar content and absence of starch make them an ideal fruit for diabetics or hypoglycemics (eat small slices throughout the day to keep your sugar balanced). Vitamins in avocados include A, several B-complex, C, and E, as well as phosphorus and magnesium.

Because of their density, avocados, like bananas, are filling. Avocados make excellent and healthy dips for raw vegetables. When blended with fruit, they make particularly nutritious baby food.