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Fuel Up with Laird Hamilton Recipe: ‘KAHALU’U’ chilled chocolate avocado mousse cake

Originally Published in: Fuel Up with Laird Hamilton

‘Kahaluu’ – Big Island, Hawaii. One of the best spots on the Kona coast for every level of skill, Kahaluu is an amazing reef that, though shallow and dangerous for surfing, is ideal for stand up paddle and snorkeling adventures, with an abundance of colorful fish, manta rays and turtles.

No cooking required! and with a unsuspected secret ingredient; Avocado. This unlikely ingredient actually contains more Potassium than a banana, a nutrient that is deficient in most people. A healthy intake of Potassium has been linked to reduced blood pressure, which contributes to avoiding heart attack and strokes.

Serves: 8
Total time: 120 mins

Ingredients for the base:

2 cups of pecans
1/4 cup Laird Superfood Cacao Creamer (or cacao powder)
2 tbsp coconut oil
1/4 cup pure maple syrup
1 tsp vanilla essence
1/2 tsp sea salt

Ingredients for the mousse:

2 cups avocado, pitted and scooped out
1/3 cup almond milk
2/3 cup pure maple syrup

1 tbsp smooth cashew butter 1 tbsp arrowroot powder
1/4 tsp sea salt
1 tsp vanilla essence

1 cup of organic chocolate chips, melted
1/4 cup Laird Superfood Cacao Creamer (or cacao powder)

For the base, lightly oil a 10” springform pan.

In a food processor, pulse the pecans until they break down to resemble course breadcrumbs. Now add the remaining ingredients and quickly pulse to combine. Spoon the mixture into the pan and distribute evenly, pressing down firmly with a spatula. Place in the freezer to set.

For the mousse. Put all the ingredients into the food processor, except for the chocolate chips. Blend until mixture is smooth. Melt the chocolate chips in a microwave or in a bowl over some boiling water. Add melted chocolate to the mousse mixture and blend until smooth.

Remove the base from the freezer and spoon on the mousse. Spread out and smooth out as much as possible with a rubber spatula. Return to the freezer for 2 hours to firm up.

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