EGG-FREE, NIGHTSHADE-FREE, VEGETARIAN
This decadent dessert uses the creaminess of avocado to create a silky-smooth chocolaty mousse. While it’s delicious on its own, you can also serve it as a dip for fruit or layer it in small glass jars with whipped coconut cream, fruit, and crushed nuts to make mini trifles.
Makes four ½-cup servings
Prep time: 5 minutes, plus 1 hour chilling time
Cooking time: none
1 large avocado, refrigerated until cold, halved, pitted, and peeled
3 tablespoons cacao powder or unsweetened cocoa powder
½ cup canned full-fat coconut milk
2½ tablespoons raw honey
1 tablespoon almond butter
1 teaspoon pure vanilla extract
¼ teaspoon ground cinnamon
Pinch of sea salt
Toppings (optional)
Fresh raspberries
1. Place all the ingredients for the mousse in a food processor and blend until smooth, scraping down the sides of the bowl as necessary. Refrigerate the mousse for 1 hour.
2. Spoon into bowls and serve chilled with the toppings of your choice. Store leftover mousse in an airtight container in the refrigerator for up to 2 days.