Recipe: Make Gwyneth Paltrow's Chocolate Mousse

One of Eater's essential Spring cookbooks, actress and Goop lifestyle brand founder Gwyneth Paltrow's It's All Easy hits shelves on April 12. Billed as the anticipated follow-up to It's All Good, this latest book focuses on quick "recipes for the super-busy home cook." Dishes include fully omnivorous and gluten-filled recipes like carbonara alongside gluten-free and vegan offerings. Shared here is one from the latter category: chocolate mousse prepared with almond butter, almond milk, and avocado. The recipe comes together quickly, but plan for a little extra time as it's recommended that the mousse chill for at least and hour post mixing.

Chocolate Mousse

Vegan, Gluten-free, No refined sugar
Serves 4

Even the ice cream-eating, milk chocolate-loving men in our lives agree that this super-sneaky healthy recipe is bomb, especially with a dollop of cashew cream and some flaky sea salt to finish. We find that the flavor improves with time, so make it at least 1 hour, and preferably a day, before you want to serve it.

1 large avocado, pitted and peeled
2 tablespoons almond butter
Sea salt
1⁄4 teaspoon vanilla powder or vanilla extract
1⁄4 cup brown rice syrup 1⁄4 cup maple syrup
1⁄4 cup raw cacao or unsweetened Dutch-processed cocoa powder
1⁄4 cup almond milk
1⁄4 teaspoon liquid stevia
2 tablespoons coconut oil
1⁄2 to 1 cup Cashew Cream (page 247)

•In a blender or food processor, combine the avocado, almond butter, a large pinch of salt, vanilla powder, brown rice syrup, maple syrup, cacao, almond milk, stevia, and coconut oil and blend for 2 minutes, or until very smooth.

•Divide among four ramekins; cover and refrigerate for at least 1 hour.

•Serve topped with a dollop of cashew cream and a pinch of sea salt.

Excerpted from the book IT’S ALL EASY by Gwyneth Paltrow. Copyright © 2016 by Gwyneth Paltrow. Reprinted with permission of Grand Central Life & Style. All rights reserved.