2 very ripe medium to large avocados
4 oz bittersweet chocolate bar or chips melted (vegan chocolate chips also work well)
¼ cup cacao powder (no sugar - Navitas is a good brand)
1/4-1/2 cup almond milk (depends on texture - start with 1/4 cup and add as needed)
2 tablespoon maple syrup
2 teaspoons vanilla extract
Pinch sea salt
Coconut whipped cream for topping (optional)
Strawberries for topping (optional)
Chopped walnuts (optional)
In a food processor or high-speed blender, combine avocados, melted chocolate, cacao powder, almond milk, maple syrup, vanilla extract and salt. Blend until smooth and creamy, about 2 minutes, stopping as needed to scrape down the sides.
Divide the mousse equally into four bowls or jars, and chill for at least one hour to get a more mousse-like consistency.
Serve mousse cold with coconut whipped cream, some chopped walnuts and strawberries, if desired.
Lasts for 4-5 days in the fridge