Sugar Free, Dairy Free Chocolate Mousse

choco mousse This is the Chocolate Mousse that I shared with Bruce Bratton on his radio show, Universal Grapevine.
Give it a try! It quick, easy and delicious!

Chocolate Mousse
Makes 6 servings

• 1/2 cup pitted medjool dates, soaked
• 1/2 cup agave nectar or maple syrup
• 1 teaspoon vanilla extract, optional
• 1 1/2 cups mashed avocado (3 avocados)
• 3/4 cup organic cocoa or carob powder
• 1/2 cup water

Place the dates, agave nectar, and vanilla extract in a food processor and process until smooth. Add the mashed avocado and cocoa powder and process until creamy. You may need to stop and scrape down the sides of the bowl with a spatula a few times. Add the water and process until smooth. Serve at room temperature or chilled. Stored in a sealed container in the refrigerator, Chocolate Mousse will keep up to 3 days in the refrigerator and 2 weeks in the freezer.

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