Avocado Mousse Ingredients:
- 1 ripe avocado
- One 8 ounce bar of cream cheese softened
- 1 teaspoon lemon juice
- 1 teaspoon lime juice
- 3 tablespoons powdered monk fruit We used Lakanto
Butter Cookie Crust Ingredients:
- ½ cup almond flour
- 1 tablespoon coconut flour
- ½ teaspoon baking powder
- 1 ½ tablespoons granulated monk fruit We used Lakanto
- 1 ounce butter or coconut oil
- 1 egg
- 4 ounces unsweetened melted chocolate
- Dome Mold
For the Butter Cookie Crust:
Preheat oven to 350 °F.
Whisk together almond flour, coconut flour, baking powder, and granulated monk fruit.
With a rubber spatula, mix in oil and egg.
Place on a baking sheet in a rectangle about ½ inch thick.
Bake for 12 minutes, or until hardened. Once they have cooled, cut out four 2.5″ inch circles.
For the Mousse:
Using a hand mixer, beat the cream cheese and powdered monk fruit until it’s fluffy.
In a separate small bowl, mash together the avocado, lime juice, and lemon juice.
Using the hand mixer, beat the avocado mixture into the cream cheese and create a uniform mousse.
Place the mousse into a piping bag with a medium round tip.
Pipe about halfway up the mold. Repeat on the other three molds.
Then place the cookie on top.
Freeze until firm enough to pop out; this should take about 30-40 minutes.
Once you have popped the domes out of the molds, place the domes on a wire baking sheet.
Smoothen any bumps and pour the chocolate over the bombs.
When the chocolate has set up(it will harden upon contact with the frozen domes), feel free to enjoy!
Difficulty Level: Medium