JesseEatzA high-protein, velvety chocolate mousse infused with the deep, woody aroma of smoked Georgia pecans and a hint of sea salt.
Preheat your smoker to 225°F (107°C) using pecan or hickory wood.
In a small bowl, toss the pecan halves with melted coconut oil and cinnamon until evenly coated.
Spread the pecans on a perforated smoking tray or a piece of foil and smoke for 15 minutes until fragrant and slightly darkened. Remove and let cool.
Watch them closely so the natural oils don't scorched.
In a high-speed blender or food processor, combine the avocados, cocoa powder, maple syrup, almond milk, vanilla, and sea salt.
Blend on high until the mixture is completely smooth and aerated, resembling a thick mousse.
Scrape down the sides halfway through to ensure no green streaks remain.
Transfer the mousse into individual serving bowls and chill in the refrigerator for at least 30 minutes to set.
Just before serving, roughly chop the smoked pecans and sprinkle them generously over the top of each bowl with an extra tiny pinch of sea salt.
The key to this dessert is the contrast between the cold, creamy base and the warm, smoky crunch of the pecans. If you don't have a smoker, you can toast the pecans in a heavy cast-iron skillet with a drop of liquid smoke, but nothing beats the real deal. Use a high-quality dark chocolate (at least 70%) to keep the sugar in check while maximizing that deep cocoa flavor. This is the ultimate post-training reward that actually fuels your recovery.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.