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Ingredients
- 2 large, ripe avocados, pitted, peeled, and chopped (about 2 cups chopped flesh)
- 1/3 cup water or nondairy milk of choice
- 1/2 teaspoon vanilla extract
- Big pinch of sea salt
- 2/3 cup pitted dates, soaked in very warm water for 15 minutes and drained
- 1/3 cup cacao powder
- Stevia to taste (optional)
Method
- Combine the avocados, water, vanilla, and salt in a highspeed blender or a food processor.
- If you dont have a highspeed blender, use the food processor here, not a conventional blender.
- Blend until smooth and combined, using the tamper if necessary with the high-speed blender.
- Add the dates and blend again until well-combined and smooth.
- You will need to use the tamper here with the blender.
- Add the cacao powder, put on the lid (so you dont get dusted in chocolate!
- ), and blend again until smooth.
- Taste for sweetness and add stevia, if desired.
- Serve immediately.
- Store leftover mousse in an airtight container in the refrigerator for up to 1 day.
- Substitutions:
- Dates: 1/3 cup maple syrup or coconut nectar (reducing or omitting the water)
- Cacao powder: unsweetened cocoa powder or carob powder
- Variations:
- Lower-Fat Chocolate Mousse: Use only 1 1/2 avocados (about 1 1/2 cups chopped flesh), add 1/3 cup plain or vanilla nondairy yogurt, and reduce the water or milk to 1/4 cup.
- Mexican Chocolate Mousse: Add 1/4 to 1/2 teaspoon ground cinnamon and a pinch of cayenne pepper.
- Mocha Mousse: Use strong brewed coffee or espresso in place of the water or nondairy milk and add 1/4 teaspoon coffee extract, if desired.
