This week Karl and I have been watching The Kennedys on Reelz channel – a controversial mini series about JFK and the Kennedy family. In honor of this special event, I wanted to share one of my absolute favorite recipes I found in House Beautiful, given by Mary Richardson Kennedy. Mary is the wife of Robert F Kennedy Jr. This recipe is ridiculously tasty, and the healthiest dessert I have come across that doesn’t taste like it’s supposed to be healthy. Rich but refreshing, this is for die-hard chocolate lovers. It will wow your guests at a dinner party and is a great way to get those important Omega Fatty Acids. I made this for a girlfriend who detests avocado once (sorry, Em, still feel bad about that!), and not only did she LOVE the dessert, but she had no idea that avocado was the main ingredient. Please do try this one….you won’t be sorry you did!

Oh and don’t skip any of the ingredients because they sound weird in dessert because they work divinely together!


Serves 4 to 8

2      Cups Hass Avocados

½    Cup  plus 2 Tbls* maple syrup

2-4  Tbls  organic sugar (optional for the sweeter tooth. I use Agave)

2      Tbls Omega Nutrition Coconut Oil (optional, but I always add it)

1-2  tsp** nonalcoholic vanilla extract (the kind with alcohol is fine, too)

1       tsp balsamic vinegar (aged balsamic is best)

½      tsp shoyu (soy sauce. Can use Tamari for gluten-free)

1        Cup pure cocoa powder (Green & Black’s is choice)

1        pint raspberries

Handful of fresh mint leaves, chopped

Cacao nibs for garnish (optional. I use the Navitas raw nibs that I buy at Whole Foods Market but Mary recommends Scharffen Berger’s Cacao Nibs)

1 In a food processor, blend the avocados, maple syrup, sugar (if desired), coconut oil (if desired), vanilla, balsamic, and shoyu until smooth and creamy.

2 Add the cocoa powder and blend until smooth. Sifting the cocoa powder before adding it is a good idea to prevent lumps. A simple metal strainer works well.

3 Distribute half of the raspberries evenly among 4-8 wine goblets or martini glasses. Follow with a dollop of mousse, sprinkle of mint, the remaining raspberries, and more mint. Top with cacao nibs, if desired.

4 Mmmmm! Euphoria…Leftover mousse can be stored in a tightly sealed container for up to a week in the fridge or frozen for up to a month.

*Tbls= tablespoons

**tsp= teaspoons