Ingredients:
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) Instructions: 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 Comments are closed.
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