Avocado Chocolate Mousse
This healthy avocado chocolate mousse comes together in minutes. Raw, vegan, gluten-free, and paleo.
Ingredients
- 2 ripe avocados I used Hass avocados
- ⅓ cup minus ½ tablespoon (90 g) agave nectar*
- ⅓ cup (40 g) raw cacao powder or unsweetened cocoa powder
- 2 tablespoons unsweetened almond milk or any other plant milk
- ½ teaspoon almond extract or vanilla extract
- ½ teaspoon chia powder
- ⅛ teaspoon kosher salt
Toppings (optional):
- cacao nibs, fresh raspberries, whipped coconut cream
Instructions
- Halve the avocados and scoop the flesh into a food processor or blender.
- Add the almond milk, cacao powder, chia powder, agave nectar and almond extract.
- Mix for a minute or until smooth.
- Taste and adjust with extra agave nectar if needed.
- Spoon the avocado chocolate mousse into pretty glasses or ramekins (I used a piping bag).
- Refrigerate for at least 30 minutes before serving.
- Serve plain or topped with cacao nibs, fresh raspberries, and/or whipped coconut cream.
Notes
*To make this recipe paleo, replace the agave nectar with honey or maple syrup.
Nutrition
Serving: 1portion | Calories: 228kcal | Carbohydrates: 27g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Sodium: 50mg | Fiber: 8g | Sugar: 17g
