Avoid in high ama or kapha conditions.
Every once in a while you just have to have some chocolate. And raw chocolate we should! It is loaded with antioxidants, high in magnesium, naturally low in caffeine, and contains natural MAO inhibitors that increase serotonin. Raw chocolate (cacoa), is bitter like bakers chocolate, and therefore usually requires a sweetener for most palates. I like to use agave, which is a natural prebiotic (feeds beneficial flora).
To make an easy mousse using raw cacoa and agave, combine it with avocado. It may sound suspicious, but I promise it is delicious. Cacoa is stimulating, and therefore can provoke both pitta and vata, but reduce kapha. Avocado is sweet and heavy, and reduces the dry, heating, and stimulating effect of the cacoa.
This recipe combines all of the tastes qualifying it as a ayurvedically balanced dessert! The chocolate is bitter and astringent. The cayenne is pungent. The raspberries are sweet and sour. The salt is salty. The avocado and agave are both sweet.
2 large ripe avocados
1/2 cup organic unsweetened cocoa powder
1/4 cup agave nectar, plus more to taste
4-6 large dates
1 1/2 tsp pure vanilla extract
1 1/2 tsp almond extract
1/2 pint fresh raspberries
1/4 tsp celtic sea salt
1/4 tsp cayenne pepper
*If blood sugar is an issue, exclude dates and increase agave to 1/2 cup.
Alternate version: 4-8 drops of rose essential oil; exclude cayenne pepper, and raspberries.
Cut a ripe avocado in half
Spoon out the meat of the avocado, put in separate bowl
Remove seeds and blend dates in a food processor.
Add remaining ingredients except: avocado, raspberries, and agave.
Add avocado, and slowly add agave until desired consistency.
Put in refridgerator for 2 or more hours.
Top with raspberries and serve! Enjoy!