Yield: 1 cup, 2 servings
No one will know that avocado replaces butter, cream, and eggs in this silky treat.
- 1⁄4 cup pitted medjool dates, soaked
- 1⁄4 cup pure maple syrup or agave nectar
- 1⁄2 teaspoon vanilla extract (optional)
- 3⁄4 cup mashed avocados (1 1⁄2 avocados)
- 1⁄4 cup plus 2 tablespoons unsweetened cocoa or carob powder
- 1⁄4 cup water
- measuring cups
- measuring spoons
- food processor
- rubber spatula
Place the dates, maple syrup, and optional vanilla in a food processor fitted with the S blade and process until smooth. Add the avocado and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Add the water and process briefly. Stored in a sealed container, Chocolate Mousse will keep for three days in the refrigerator or two weeks in the freezer. Serve chilled or at room temperature.
For Double-Batch Chocolate Mousse: Increase the amounts to 1⁄2 cup pitted medjool dates, soaked, 1⁄2 cup pure maple syrup, 1 teaspoon vanilla extract, 1 1⁄2 cups mashed avocados (3 avocados), 3⁄4 cup cocoa or carob powder, and 1⁄2 cup water. Yield: 2 cups, 4 servings.
For Chocolate Buttercream Frosting: Omit the water.
For Chocolate Sauce: Increase the water to 1⁄2 cup for a small batch, and to 1 cup for a double batch.
For Chocolate Ice Cream: Freeze the Chocolate Mousse for at least 4 hours. Allow to thaw for 15 minutes before serving. Stored in a sealed container, Chocolate Ice Cream will keep for one month in the freezer.
Related Blog Posts: Another Raw Food Favorite: Chocolate Mousse