Chocolate Mousse… Need I say more? Well I will cause this one is just too good not to talk about.
Natural sugars only, gluten free, dairy free, rich in beneficial fats, wholefood based, chocolate! All the things you love in a mousse that now loves you back.
This recipe is EPIC. I make it regularly for dessert, an afternoon snack AND it also makes for an excellent chocolate icing on cakes, brownies etc.
A recipe that truly showcases the amazing world of wholefood cooking!
1 large ripe avocado
4 medjool dates AT ROOM TEMPERATURE
2 tablespoons raw cacao powder
Remove flesh from the avocado into a small food processor. Remove the pits from the dates and add to the food processor along with the raw cacao powder. Blend until well combined, smooth & creamy. This may take a good few minutes of stopping scrapping down the sides and starting again. It’s important that the dates are at room temperature so that they are soft and can combine through the mixture well.
Portion into a serving glass and serve with some fresh berries. These can be made ahead of time and actually taste way better if left overnight to set. Increase recipe quantity of ingredients to make a bulk lot e.g. double, triple etc.