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Chocolate Avocado Mousse

Prep Time
15 min
Cook Time
3 min
Yields
6 - 8 servings

Vegan, no refined sugar, gluten-free.

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ingredients

7
ounce pitted Medjool dates (about 10)
¾
cup Dutch process cocoa powder
¼
cup virgin coconut oil
1 400
mL tin good quality coconut milk, refrigerated for at least 4 hours
2
ripe avocados
1
tsp vanilla extract
½
tsp sea salt
Fresh raspberries or strawberry halves, for décor
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directions

Step 1

Pour boiling water over the dates and let them soak while you are preparing the cocoa.

Step 2

Whisk the cocoa power and coconut oil in a small saucepan over medium heat until the oil has melted and the mixture is smooth. Set aside to cool.

Step 3

Do not shake the tin of coconut milk, but open it and spoon off the coconut cream (it will be thick) into a bowl and chill it. Measure out 1/2 cup (125 mL) of the coconut milk and set aside.

Step 4

Add the dates plus 2 Tbsp (30 mL) of the soaking water into the bowl of a food processor and puree until smooth. Cut each avocado in half and scoop them into the food processor, pureeing again until smooth. Add the cocoa mixture, the 1/2 cup (125 mL) of coconut milk, vanilla and salt and puree until smooth. Transfer this to a mixing bowl.

Step 5

Whisk the chilled coconut cream until it is fluffy and firm like whipped cream. Fold in all but 1/3 cup (80 mL) of the whipped coconut cream into the chocolate mixture. Spoon or pipe the mousse into serving glasses and top each with a little of the reserved coconut cream. Top each dessert with a fresh raspberries or strawberries and chill at least an hour before serving.

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