Moo-less pistachio mousse

A twist on the classic chocolate mouse, this recipe uses the natural color of the avocado for an entirely different taste combination. PREP TIME 10 minutes COOKING TIME - YIELD 2 servings 2 ripe avocados 1-2 teaspoon (10 ml) pistachio or almond extract (use 1 if the extract has an alcohol base; use 2 if it has an oil base) 1/4 cup (960 ml) coconut milk 1 large or 2 small bananas 1 tablespoon (15 ml) maple syrup or softened honey (optional to taste and may not be necessary if bananas are sweet enough) Pinch of sea salt 2 tablespoons (30 ml) chopped pistachios NUTS EGGS NIGHTSHADES FODMAPS Scoop out the flesh of the avocados into a small food processor, or mash them by hand. Add the pistachio extract, coconut milk, bananas, maple syrup, and sea salt, and process until creamy, whipped, and well blended. You may whisk the ingredients together as well, if necessary. Serve in individual dishes or bowls. Garnish with chopped pistachios.

• Chocolate Pudding
• Lime Sugar Cookies
• APPLE PIE CUPCAKES

Moo-less pistachio mousse proves that a creamy, spoonable dessert needs no dairy at all. Ripe avocado and banana whip into a fluffy base while pistachio extract gives it that unmistakable nutty perfume. It comes together in one food processor in ten minutes and tastes far more indulgent than its ingredient list suggests.

Pro Tips for Success

• Use avocados that yield to gentle pressure — under-ripe avocado leaves the mousse with a grassy flavor and a grainy texture no amount of blending will fix.
• Start with 1 teaspoon of extract and taste before adding more. Alcohol-based extracts carry more punch than oil-based ones, as the recipe notes explain.
• Very ripe bananas may mean you can skip the maple syrup entirely; taste the blended mousse before sweetening.
• Chill the finished mousse for 20 minutes before serving — it thickens up and the pistachio flavor blooms as it cools.

Frequently Asked Questions

Can you taste the avocado in this pistachio mousse?

Barely — the banana and pistachio extract dominate the flavor, and the avocado is there mainly for the silky, mousse-like texture.

Is this mousse recipe dairy-free and vegan?

Yes — there is no dairy or egg in it at all. The base is avocado, banana, and coconut milk, sweetened with maple syrup or honey.

How far ahead can I make it?

It keeps in the fridge for about a day, though the color dulls slightly. Press plastic wrap directly onto the surface to keep it from browning.

What can I use instead of pistachio extract?

Almond extract is the easy substitute and works one-for-one. You can also fold in extra chopped pistachios to boost the nut flavor.