Cut the sugar from these chocolaty desserts

Craving something chocolaty for Valentine’s Day, but trying to cut sugar?

Consider avocado-chocolate mousse or beet brownies – or both.

The recipes come from Cherie Calbom’s latest book, “The Juice Lady’s Sugar Knockout: Detox to Lose Weight, Kill Cravings, and Prevent Disease.” Released Tuesday, it offers a 3-day guide to easing into a low-sugar diet.

Calbom, a nutritionist who lives in Coeur d’Alene, is the author of 30 books.

The avocado-chocolate mousse recipe is one of her favorites.

“It’s great because it’s so simple,” she said. “You just plop it in your blender or food processor, and it’s done in a few minutes.”

Plus, she said, “It feels decadent.”

The dessert is dairy free, a plus for people with lactose intolerance or sensitivity who don’t do well with traditional mousse, made with heavy cream. The coconut syrup and cocoa powder can be adjusted to taste.

“You can make it as rich as you want,” said Calbom, known as the Juice Lady.

The beet brownies came about because she has fruit and vegetable pulp left over from juicing. But a juicer isn’t necessary to make the dessert.

“If people don’t have a juicer, they can finely grate the beets. Or, if they have a juicer, they can just pull out the beet pulp,” Calbom said. “This is a great way to incorporate beet pulp and get something like beets into something like brownies. I thought this would be very appealing to moms who are trying to get more vegetables into everything.”

To that end, the recipe calls for garbanzo bean flour.

“It’s got a silky texture, and I love working with it,” said Calbom, noting chopped nuts, cocoa nibs and berries could be used as toppings for either recipe.

Home cooks could also substitute stevia, to taste, in either recipe.

“People could always up the sweeteners a little more, if they want,” Calbom said. “A lot of people are so used to such a sweet taste. That’s what my book is all about: trying to bring them down from bring being addictive to sweets and that sweet taste.”

Chocolate Mousse

From “The Juice Lady’s Sugar Knockout” by Cherie Calbom

This recipe is not the usual use for avocados, but it is scrumptious and very pretty. For an exotic touch, substitute goji berries for the strawberries or raspberries.

1 Florida avocado or 2 California avocados

1/4 cup coconut syrup, or to taste

1/4 cup unsweetened cocoa powder

1 teaspoon pure vanilla extract

Approximately 1/4 cup almond milk, as needed

Fresh strawberries or raspberries

Finely grated coconut

Cut avocado or avocados in half lengthwise. Remove pit and scoop out flesh. Place flesh in a blender along with coconut syrup, cocoa powder and vanilla. Blend until smooth and creamy, adding as much milk as needed to make it blendable. Taste and add more sweetener if necessary.

Put the mousse in chilled sherbet glasses. Top with strawberries or raspberries and sprinkle with a little grated coconut. Chill until ready to serve.

Yield: 4 to 6 servings

Beet Brownies

From “The Juice Lady’s Sugar Knockout” by Cherie Calbom

Here is a gluten-free brownie that hides a good dose of beet within its dark chocolate deliciousness.

1/2 cup mashed silken tofu (medium firmness)

1/2 cup beet juice, vegan milk, or water

1/2 cup maple syrup or coconut syrup

1/2 cup coconut oil

1 teaspoon vanilla

1/2 cup garbanzo flour

1/2 cup cocoa powder

1 1/2 teaspoon baking powder

1/2 cup beet pulp or finely grated beet

1/2 cup vegan unsweetened chocolate chips

1/2 cup chopped nuts, or cacao nibs

Combine tofu, beet juice (or other liquid), maple syrup, coconut oil, and vanilla in a blender or food processor and blend until smooth and creamy. In a mixing bowl sift together flour, cocoa, and baking powder. Mix well. Add beet pulp or finely grated beets, and mix to distribute it evenly throughout the flour. Then stir in chocolate chips and nuts. Add blended mixture to flour mixture. Mix well to combine ingredients and form a batter.

Transfer the batter into an 8-by-8-inch baking pan that has been generously oiled and floured. Bake at 350 degrees for about 25 minutes or until firm to the touch. Let cool in pan before slicing and removing.