INGREDIENTS
2 very ripe avocados
4 ounces (125 g) 70% cacao baking chocolate, melted
¼ cup (60 mL) unsweetened cocoa powder
6 tablespoons (90 mL) maple syrup
⅓ cup (75 mL) almond milk
½ teaspoon (2 mL) vanilla extract
¼ teaspoon (1 mL) cinnamon
Sea salt
1 cup (250 mL) raspberries
DIRECTIONS
In a food processor, combine the avocados, melted chocolate, cocoa powder, maple syrup, almond milk, vanilla, cinnamon, and a pinch of salt. Puree until creamy. Spoon the mousse into 4 small ramekins and chill for at least 1 hour.
Serve the mousse topped with a dollop of coconut cream and the raspberries.
SERVES: 4
VEGAN
GLUTEN-FREE
My husband, Jack, isn’t the biggest fan of avocados. I prep this one while he’s not looking, and he’s yet to realize that this decadent chocolaty dessert is made from pureed avocado.