Chocolate Avocado Mousse

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Few desserts are as rich and silky as this chocolate mousse. Made with coconut milk and avocado for optimal creaminess, and maple syrup, dates, and banana for non-refined sweetness, this version is equally indulgent as it is nutrient-dense. And  it only takes minutes to whip up, making it a perfect impromptu treat.

This recipe yields 12 ounces (three 4-ounce servings)

INGREDIENTS

  • ¼ cup coconut milk
  • 2 tablespoons maple syrup (or honey)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 avocado
  • 1/4 banana (frozen or room temp)
  • 3 pitted dates
  • 5 tablespoons cacao powder
  • A pinch of sea salt
  • 60 ml coconut milk
  • 2 tablespoons maple syrup (or honey)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 avocado
  • 1/4 banana (frozen or room temp)
  • 3 pitted dates
  • 5 tablespoons cacao powder
  • A pinch of sea salt

Directions

  1. Place all ingredients into a high-power blender, starting with the liquid ingredients first to cover the blade. Blend until smooth.

  2. Divide into 4-ounce mason jars and chill in the refrigerator until ready to serve. 

  3. Garnish with raspberries or cacao nibs to taste and serve chilled.

Tips

**Banana can be an overpowering flavor. Start with one-quarter and add more as desired for flavor and consistency. 

**A food processor may be used in lieu of a blender.