Dessert: Chocolate Mousse with Raspberries

This recipe includes superfoods such as:

Agave, Cacao Powder

Health benefits of Chocolate Mousse with Raspberries

Agave, a sweetener derived from the core of the agave plant, is frequently highlighted in nutritional discussions due to its notably low glycemic index (GI) rating. With a GI score of just 17, it stands out from many other natural sweeteners and sugars that often have higher GI values. For those unfamiliar with the term, the glycemic index is a measure that ranks foods based on how significantly they raise blood glucose (sugar) levels after consumption. Foods with a lower GI value are absorbed more slowly and cause a more gradual rise in blood sugar levels, which is particularly crucial for individuals managing conditions like PCOS (Polycystic Ovary Syndrome). Cacao allows minerals like magnesium into your system, which helps to improve insulin sensitivity, and iron, which can help to improve hemoglobin counts in PCOS sufferers.

Ingredients

2 ripe avocados, pitted and peeled
1/2 cup agave nectar
1/3 cup raw cacao powder
1/2 teaspoon molasses
1/2 teaspoon almond extract
1/4 teaspoon fine salt
1 teaspoon flaky salt
1 cup raspberries

Instructions

In a food processor, puree the avocadoes until smooth. Add the agave, cacao powder, molasses, almond extract and fine salt. Pulse until all ingredients are fully blended. Scoop into 6-ounce ramekins. Cover tops with plastic wrap and refrigerate ramekins until chilled, at least 4 hours or overnight for best results. To serve, top with a sprinkle of flaky salt and raspberries.