Video & Recipe: Anti-inflammatory Moringa Avocado Mousse | Plant Based on YouTube

Need an inflammation-fighting pudding in your life? Why not.

“Sadly, the things that are really good for us sometimes don’t taste very good…and the superfood moringa is one of them. The plant kind of tastes like a mix of arugula, mustard greens, and horseradish—which can definitely be an acquired taste. If that flavor profile doesn’t quite pique your interest (but you’re still dying to try it), herbalist, health coach, and Supernatural founder Rachelle Robinett shares her solution in the latest episode of Plant Based.

“Moringa oleifera is a tree and it may be the epitome of food medicine,” Robinett says. “It is a highly nutritions leaf and also plant that is usable in all its different parts. So the root, the bark, the seed pods, the flowers even—all are medicinal or nutritious in different ways.”

Compared to other leafy greens, the moringa leaf is super high in protein. Robinett explains it has 30 percent protein by weight, which is twice as much as kale. It also has awesome anti-inflammatory effects, she says, and is technically a complete protein.

But how to get past the taste and start reaping all of moringa’s benefits? Robinett’s solution: sneaking it into an avocado-chocolate mousse. The cacao, coconut, and avocados blend together into a delicious treat that masks the plant’s bitter flavor.

If you missed our last episodes of Plant Based, watch Robinett explain why eating cacao before bed is a really good idea, and how these bliss balls will help you eat your way to higher dopamine levels. 

Recipe: Chocolate Mousse Recipe 

• Ingredients:

  • 2 large avocados, pits removed

  • 1 vanilla bean, split lengthwise

  • ¾ cup unsweetened cacao powder

  • ⅛-½ cup pure maple or date syrup

  • ¼ cup fresh orange juice

  • ½ teaspoon salt

  • 1 Tbsp moringa powder

  • 2 Tbsp coconut manna (warmed to soften)

  • ¼ cup cocoa nibs and chopped hazelnuts

• Directions:

  • Scoop avocado into a blender and scrape in seeds from vanilla bean.

  •  Add cacao, maple syrup, agave nectar, orange juice, and salt and blend to a coarse purée. 

  • With motor running, gradually stream in ¾ cup hot (but not boiling) water; blend, adding more orange juice as needed, until smooth and creamy. 

  • Divide pudding among eight 4–6 oz. ramekins or small bowls and chill, uncovered, at least 2 hours. Just before serving, melt coconut cream in a medium bowl to soften and drizzle over pudding; top with cocoa nibs and hazelnuts.