Avocado Chocolate Mousse and Good Company

Throughout my life, I've constantly doubted my ability to make friends. I've been labeled shy and have been at war with the difficulties of unfolding my feelings into the hands of others. 

I've learned that selfishness is a main side effect of living in your own bubble. When you can't see outside the bars you've fastened around yourself, how are you supposed to see through to the heart's of others? 

Spending free time with people shouldn't be a chore. It shouldn't wear you out and it shouldn't consume your mind with made-up thoughts and judgments from those around you. 

I've had it with stacking my life over my head, up high in unreachable places. I believe that I've found the key to the cage of my heart. I'm slowly letting myself into the lives of others and allowing others to let their lives into mine. 

Life will continue with or without living it beside someone else.  I'm learning that sharing food, sharing time, and sharing my feelings with people who I take pride in calling my friends makes the food taste better, it makes time feel like it's been well spent, and it makes my heart feel whole.

I once took a class survey that held the outcome of being an introvert dangling over my head. Studies have shown that 50% of the U.S. population are classified as introverts as well. Truth is, being reserved isn't a bad thing. Opening yourself up to a handful of people that matter vs. everyone you come in contact with has it's advantages. Despite how many acquaintances we all may have, there is one agreeable fact: 

Good friends are hard to find. Hold onto them.

A dinner with eaten with 5 forks is a dinner eaten by 5 friends (though only two are pictured).
Last night's dinner consisted of farm fresh salad, eggplant curry, tomato sandwiches, pickles,  roasted chickpeas, and smiles. 

For dessert: a large bowl of avocado mousse + 5 spoons. 

Avocado Chocolate Mousse (Vegan, Gluten-Free)
Yield: 2 cups

Click here for full printable recipe

  • 1/2 cup dark chocolate (chips or chopped chocolate bar, dairy-free if vegan)
  • 2 ripe avocados 
  • 1/3 cup raw cacao or cocoa powder
  • 1/3 cup unsweetened almond milk 
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt 
  • 1 small frozen ripe banana
  1. Melt the chocolate in the microwave at 50% power, stirring every 30 seconds until fluid. 
  2. Combine the chocolate, avocado flesh, cacao or cocoa powder, almond milk, vanilla, and salt into a food processor or blender. Blend until smooth. 
  3. Add the frozen banana to the mousse and continue blending until combined. 
  4. Scoop the mousse into a bowl(s) and refrigerate for 30 minutes before serving. 

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© A Little Baker
Maira Gall