Holy Superfoods, Batman.

 Every superhero has his or her arsenal of tricks and secrets.

A trusty sidekick. A somewhat stylish ensemble, typically made of spandex. An alter ego. A special superpower.

This dessert has all that and more (minus the spandex). Before I dive into the wonderful world of chocolate and yummy superfoods, I have to warn you that the following photos and recipe may disturb you. Yes, we're turning the concept of dessert on its head a bit, but we've also built a certain level of trust here at Pip Cooks, right?

I will not mislead your fork or your taste buds. Pinky promise.

Okay, let's do this. Tonight, we're talking about chocolate mousse. Now I have your attention. I mean, who has the willpower to reject this dreamy dessert? It's rich, creamy, super chocolatey--everything an indulgent sweet should be. The plot twist is that we're making it with (drum roll, please):

AVOCADOS!

I know, you might be cringing inside, trying to wrap your brain around eating a mashup of chocolate and guacamole, but again, a little trust in this superhero dessert and you'll be blissfully surprised. So why avo? For starters, it's a heck of a lot better for you than eggs, cream and sugar, which traditional mousse uses. Secondly, they are a great source of fiber, potassium, vitamins B, E and K and are high in healthy fats. No brainer.

The second superfood in this goji (goh-jee) berries. Gojis are tiny, sun dried nutritional powerhouses native to Asia. These berries are loaded with antioxidants, vitamins and trace minerals. For more information on its health properties, click here. The list is too long! We're also using raw cacao powder, another superfood, for an intense chocolate hit with yet more antioxidants, magnesium, iron and much more. These can be found in the health section of your market or online.

Mmm, the pictures don't lie

Take out your food processor, go out on a limb and make an amazingly healthy and satisfying dessert. I felt better after eating it. Invincible...maybe even unstoppable. In fact, I'm going to break out my superhero spandex outfit and celebrate.

Chocolate Mousse with Goji Berries
Serves 2

1 large avocado, pitted
1/2 cup Medjool dates,pitted and soaked for one hour
1/4 cup cacao powder
1 teaspoon cinnamon
small dash of sea salt
1/2 cup filtered water
1/4 cup goji berries (or more, if desired)

1. Combine the first five ingredients in your food processor and pulse until a thick mousse is formed.
2. Scrape down the sides and with the processor running, stream in the water, until it is fully emulsified.
3. Transfer the mousse into a serving bowl and fold in the berries, saving some on the side for garnish.
4. Serve in individual bowls or glasses and garnish with the berries and fresh mint.

She needs an umbrella with her chocolate chips.

New York is not for the faint of heart. I have a theory that New Yorkers are unlike anyone else, if only because of the brutal and often unpredictable weather patterns we brace ourselves for every season.

March in New York proves this point in its entirety.

On Friday, it was a balmy 75 degrees, with the promise of warm spring around the corner. Today, freezing rain and gusty wind escorts us into the new week. If New Yorkers, at times, seem too tough and not quick enough to exchange toothy grins and hugs, this is why.

If you lived in sunny Miami, wouldn’t you be inclined to smile a little bigger and step a little lighter?

Luckily, there are certain things that make the gray days more palatable: Family, friends, chocolate-chip cookie bars—or a combination of all three, not always in that order. Fortunately for me, all of the above assembled in our apartment this weekend. As I think about us laughing, acting silly, and passing around a plate of these cookies, I find myself more capable of dealing with a gloomy Monday. At times you need a vacation, other times you need family and sometimes you simply need comfort food. Clouds are lifting.

This recipe is adapted from Food & Wine’s Chocolate-Chip-Pecan Cookie Bars. I prefer to replace the pecans with sliced, toasted almonds.

A bit of espresso mixed into the flour highlights the flavor of the chocolate;  replacing some of the sugar with quality maple syrup deepens the flavor, while cutting out some of the processed sugar.

Rainy days never tasted so good.

Chocolate-Chip-Almond Bars

(adapted from Food & Wine)

Makes about 16 bars

1. 1 cup sliced almonds, toasted
2. 4 tablespoons unsalted butter, softened
3. 2 tablespoons canola oil
4. 1/4 cup plus 2 tablespoons granulated sugar
5. 1/4 cup plus 2 tablespoons maple syrup
6. 1 large egg
7. 1 teaspoon pure vanilla extract
8. 1 teaspoon ground espresso
9. ½ teaspoon ground cinnamon
10. 1 1/2 cups whole wheat pastry flour
11. 1/2 teaspoon baking soda
12. 1/2 teaspoon kosher salt
13. 1 cup semisweet chocolate chips

1. Preheat the oven to 350° and line the bottom of a 9-by-13-inch baking pan with parchment paper. Spread the almonds in a small skillet and toast over low heat until golden and fragrant, about 4 minutes.
2. In the bowl of a standing electric mixer, beat the butter and oil with the granulated sugar and maple syrup until light and creamy. Beat in the egg and vanilla until smooth. In a small bowl, whisk the flour with the baking soda, espresso, cinnamon and salt; add the dry ingredients into the mixer at low speed. Fold in the chocolate chips and almonds until evenly incorporated.  
3. Transfer the dough to the prepared baking pan and press into an even layer. Bake for about 20 minutes, until lightly browned and nearly set in the center. Let cool completely, then run a knife around the edges and invert the rectangle. Peel off the paper and invert onto a cutting board. Cut and serve.