What an honor it has been to be inspired to revisit this recipe creation from June of 2013. An honor in that Tina Turbin of Paleo Gluten Free Recipes has selected not just this one, but this AND another to be a part of her latest and greatest cookbook creation. I’m thrilled.
Take a look ~ a revisit, if you will. And ENJOY!
I greatly hesitated posting this recipe, as I am tremendously embarrassed and mortified as the original photo quality following a few mouth watering bites of these divine dessert “shellies.” I also greatly struggled with developing a name for these sweeties: Mousse Mounded Coconut Cups; Chocolate Filled Coconut Tarts; Avocado Ganache Greatness; Chocolate Coconut Skins. Yeesh. Nothing sounded even close to appealing, or appetizing for that matter. Certainly none of the mentioned descriptions sounded cute or catchy either.
Additionally, I had no plan for these treats. They developed simply out of a need to clear the clutter in the freezer and free up some cupboard space.
Yet, because they turned out so fantastically delicious, I felt compelled to share – hoping for an imaginative audience – and doing my best to create a photographic description of the end result. Thus, as only the individual recipe elements remained photo-worthy, simply imagine muffin sized shells of coconut honey crusts filled with a deliciously rich whipped chocolate mousse mound – topped with a bright red raspberry and a sprig of mint for color, of course!
Coconut Shell Crust:
1/2 c. blanched almond meal (Bob’s Red Mill Almond Meal is my favorite)
1 c. raw, flaked coconut
1 Tbs. raw honey
2 Tbsp. coconut oil
1/2 tsp. vanilla extract
pinch of sea salt
Place all the ingredients in the bowl of a food processor and process for a minute or so. Scrape down the sides of the bowl as necessary. Process until everything is incorporated. Remove from bowl and press into the bottom and sides of a plastic wrap lined muffin tin (about 6 muffins) to form crust shells. Place in the freezer while you make the filling.
2 ripe avocados
4 pitted dates, soaked and softened in water and then drained
1/3 c. unsweetened cocoa powder
1 tsp. vanilla extract
pinch of salt
(water to thin, as needed)
Combine all ingredients in a high speed blender and whir until smooth – using the “jamming” tool to mix and fully incorporate. Add water by the teaspoon full, ONLY if necessary. This mousse should be thick and rich.
Remove chilled coconut shells from the freezer, removing from muffin tin and plastic, and fill with mounds of mousse. Top each mound with a fresh raspberry and a sprig of mint for sheer beauty. Chill until ready to serve.