Vegan Avocado Mousse With Coconut Avocado Cream

By rebecca78

You must promise to me that you’ll use either honey, agave or powdered sugar. Regular sugar will be grainy. And I actually really love the flavor of the agave with the chocolate so I think that works out just lovely.

And secondly, you must promise to me that you’ll include the ground cardamom. It’s just so important. It’s not to be missed.

The pudding can be made up to 3 days in advance, if covered and kept in the fridge. The avocado cream, however, will begin to turn brown after a few hours. I would make sure to serve that immediately.

Ingredients

• Mousse:
• 2 ripe avocados
• 1/2 cup light coconut milk
• 1/4 cup Dutch processed cocoa powder
• 1/4 cup agave
• 1 teaspoon vanilla extract
• 1/8 teaspoon cardamom
• Sea salt
• Avocado Cream:
• 1 ripe avocado
• 3 tablespoons light coconut milk
• 3 tablespoons powdered sugar
• Pinch of sea salt

Details

Adapted from acozykitchen.com

Preparation

Step 1

1. To the bowl of a food processor, add the avocados and coconut milk and blend until smooth, about 1 minute. Add the cocoa powder, agave, vanilla extract, cardamom and salt and blend until very smooth and slightly fluffy, about 1-2 minutes. Do a taste test to make sure the agave amount is okay. You might want to add an additional tablespoon or two depending on how sweet you like it. Place in the fridge to cool while you prepare the rest of the ingredients.

2. Quickly clean the bowl of the food processor and place it back on its base. To it, add the avocado, coconut milk, powdered sugar and salt. Blend until very smooth, about 1 minute. Adjust sugar according to your taste. Set aside.

3. To assemble, divide the mousse between two ramekins or jars. Top with a with a few tablespoons of the avocado cream, smoothing out the top. Serve immediately.