Smooth and creamy vegan chocolate mousse made with avocado, and it’s also healthier than traditional recipes.
1 large Hass avocado, soft and ripe
¼ C Cocoa Powder, unsweetened
Scant ¼ C Sweetener (you can use honey, maple syrup, Stevia or Lakanto)
¼ C Non-Dairy Milk, unsweetened (coconut or almond work best)
1 tsp Vanilla extract
Top with: Mint Sprig, Berries or Whipped Topping (recipe below)
Puree all ingredients in high powered blender like VitaMix or food processor until smooth. Divide among two small dessert glasses or ramekins. Chill at least 2 hours. Garnish with mint sprig, berries, and/or optional topping (see below)
Optional mix ins: 1-2 drops peppermint, orange, or almond extract
Optional Whipped Topping
Refrigerate canned coconut milk overnight. Skim off just the solids. Whip at high speed with mixer until soft peaks form. Add in a bit of sweetener and vanilla if desired.
NOTE: I recently discovered a tasty non-sugar sweetener that is all natural and does not have any of the harmful chemicals found in artificial sweeteners. It’s called Lakanto and it’s a blend of stevia and erythritol, a sweetener derived from non-GMO corn but safe for those who have a corn intolerance. You can use it just like sugar but it doesn’t raise blood sugar levels or cause an insulin response. Best part is it tastes great – no yucky after-taste! Look for it in health food stores, some large grocery chains and online.