Avocado Chocolate Mousse (with vegan protein)

Posted by Estela Cockrell Dec 12th 2019

Avocado Chocolate Mousse w/ Fresh Blueberries and Cocoa Nibs

4 - 5 just ripe medium to large avocados (about 2 ¾ cups)

1 tbs vanilla powder or extract

4 tbs coconut oil

4 tbs almond butter

¾ cup pure maple syrup

1 ½ cup cacao powder

¼ cup cold water

Pinch flaked sea salt

Fresh raspberries, cacao nibs & rose petals to serve

METHOD

Scoop the avocado into a food processor and blend with the coconut oil and vanilla until smooth, this will take a minute or two.

Add the almond butter, maple, cacao powder, cold water, nourishing protein and sea salt and blend for a further few minutes until very smooth.

Serve with fresh raspberries, cacao nibs and rose petals.

The chocolate mousse keeps in the fridge for about a week.