This ‘raw’ version of a chocolate mousse is a healthy alternative to the very sugary, indulgent dessert. The avocado offers the creamy texture, but you would never know it was that! At first, I had a hard time understanding how avocado would work with chocolate, probably because we primarily associate avocado with guacamole. However, I quickly realized that the avocado alone has a very mild flavor and its actually the salt and lime that transform it to the mexican dip. Thus, I’ve learned that avocados become fantastic fruit to add creaminess to recipes. I started with this recipe, but changed a few ingredients and it worked great.
Pictured here, served in small cups at our Real Food Party
serves 3-4, depending on your chocolate craving
Ingredients
- 3/4 cup of hazelnuts
- 2-3 tbsp olive oil
- 1 avocado
- 1/4 cup of soy or nut milk
- 1/4 cup of cocoa powder
- 3-4 tbsp agave nectar
Instructions
Blend the hazelnuts and olive oil in food processor until a paste or ball forms. Add the avocado and milk and blend until creamy. Add the cocoa powder and agave to taste. Serve alone, with berries or use in a pie.
mangia!
