Raw Chocolate Mousse

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

  • 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

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.

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