Avocado Chocolate Mousse

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This creamy and chocolaty indulgence needs minimal prep time and zero cook/bake time. No added sugar, healthy fats and the raspberry on top is what dessert dreams are made of.

Course Appetizer, Dessert, Snack

Cuisine International

Keyword avocado, avocado chocolate mousse, berries, cacao, cacao nibs, Cayenne Pepper, chocolate, chocolate avocado mousse, Coconut Milk, date syrup, Dates, healthy indian, mousse, nut milk, raspberries, raw cacao, raw cacao powder, vanilla extract, world chocolate day

Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Raw, Vegan, Vegetarian

Prep Time 5 minutes

Cook Time 10 minutes

Refrigeration Time (optional) 4 hours

Total Time 4 hours 15 minutes

Servings People

Calories 250kcal

Equipment

Ingredients

2 Avocado Large size
4 Tablespoon Raw Cacao Powder
6 Tablespoon Coconut Milk Full fat
5 Teaspoon Date-Cayenne Syrup or Maple Syrup or Honey
1/2 Teaspoon Vanilla Extract

Toppings:

1 Teaspoon Cacao Nibs or coconut flakes
1/4 Cup Raspberries Or blueberries, mulberries or blackberries

Instructions

Remove skin and seed of avocado and add the roughly chopped pieces to a food processor.
Add coconut milk.
Add your sweetener of choice. I have used this amazing date-cayenne syrup.
Add raw cacao powder.
Blend everything in the food processor. Taste and increase the sweetening agent to your preference. If the mousse is too thick, add a little more coconut milk. Don't make it watery!
Add vanilla extract and blend for a couple of seconds. Refrigerate the mousse for 4 hours, if you can resist polishing it off pronto.
Scoop the mousse into serving bowls. Top with cacao nibs and berries of your choice. I have used fresh organic raspberries that are in season. Serve cold and be prepared to beam when the compliments start coming your way.

Notes

This mousse will last in the refrigerator for a couple of days.

*Use organic ingredients wherever possible

Nutrition