Instead of creating 52 Sweet recipes this year, I’m going to focus on Sweets that can be made for $5.20 or so. My goal is to create something that includes at least 4 servings and, as always, is gluten- and dairy-free.
The first Sweet this year is one you might remember from last year: Chocomole. This perfectly sweet mousse is made from avocado, dates, chocolate, agave nectar, coconut oil and a little vanilla. I’ve modified the recipe from this version I shared last year to make it a bit more economical.
Here’s a little tip for serving chocomole. If you serve it in avocado shells, less adventurous eaters might choose to pass on this one. But if you put it in a pretty dessert dish, they may be none the wiser to the ingredients. It tastes nothing like guacamole with chocolate sprinkled on top.
In food processor, place 20 dates and process until finely chopped. They will turn into a mooshy ball in the food processor.
Slice the avocados in half carefully. Remove the pit and spoon out the fruit. Place the fruit into the bowl of the food processor. If you carefully clean out the shells, you can hang on to them and use them as serving bowls for the chocomole.
Add the cocoa powder, coconut oil, agave nectar and vanilla bean paste to the food processor. Process until smooth, at least a few minutes.
Spoon into avocado shells or other serving bowls and refrigerate. I piped the filling this time and really like how it looks. Refrigerate this for at least a couple of hours before eating. Enjoy!
My ingredients were purchased at the local grocer and Trader Joe’s. Here’s the breakdown:
Two avocados on sale at Price Chopper: $0.69 each, $1.38 total
2/3 of a bag of Dole dates ($2.29 per bag) $1.53
Coconut Oil $0.37
Trader Joe’s cocoa powder $0.08
Agave Nectar $0.34
Vanilla Bean Paste $0.50 (WOW! I knew it was pricey, but the per teaspoon price really got me on this one.)
Total: $4.20 plus $0.19 sales tax (I live in Missouri and pay 4.6% sales tax on food), $4.39 for four servings!