This easy avocado chocolate mousse can be made in a blender in 2 minutes! And its A ragluten-free, egg-free, dairy-free, refined sugar-free, low carb, vegan, and paleo dessert.
TOPPINGS (OPTIONAL):
NOTES:
*To make this recipe paleo, replace the agave nectar with honey or maple syrup.
Ingredients:
- 2 ripe avocados I used Hass avocados
- 1/3 cup minus 1/2 tablespoon (90 grams) agave nectar*
- 1/3 cup (40 grams) raw cacao powder or unsweetened cocoa powder
- 2 tablespoons unsweetened almond milk or any other plant milk
- 1/2 teaspoon almond extract or vanilla extract
- 1/2 teaspoon chia powder
- 1/8 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.
