Avocado Chocolate Mousse~DF

By Kathy C.

Ingredients

• 2 large avocados, flesh scooped out
• 1 large ripe banana
• 1/3 cup unsweetened cocoa powder
• 1/4 cup coconut milk
• 1/4 cup pure maple syrup
• 1 tsp grated orange zest
• 1 tsp vanilla extract or chocolate extract
• 1/2 tsp ground cinnamon
• pinch of sea salt
• Substitutions: Can use pumpkin puree in place of avocados

Details

Servings 6

Preparation

Step 1

The No-Cook No-Bake Cookbook by Matt Kadey
Avocado lends this no-fuss chocolate mousse a rich, creamy texture that will have you coming back for more. The secret is not to use avocados that are too hard or too soft, either of which will impart and overly strong avocado flavor. You could even try the same recipe using pumpkin puree. Garnish options include cocao nibs, shaved dark chocolate, raspberries, or coconut flakes.

Directions:
Place all the ingredients in a food processor or blender container and blend until smooth, scraping down the sides as needed. Serve immediately or the mousse can be placed in a airtight container in the refrigerator for up to 2 days.
To serve, place the mixture in serving bowls and garnish as desired.