Tonight I made some little Chocolate Mousse cups for my husband to take to work with him tomorrow. I have to laugh, it’s just like making cupcakes for your child’s school function. “Don’t forget your pudding cups for your workers today honey.” :)
I had some beautiful avocados in the fridge that were begging to be used. They were perfectly ripe and I knew they weren’t going to last too much longer so I knew that I had to get busy in the kitchen. I can’t stand for food to go to waste! You could use this recipe to make parfaits or even in a tart pan with a nut crust. Enjoy and many blessings, amie sue
yields 2 cups
1/2 cup medjool dates, soaked
1/2 cup maple syrup or agave nectar
1 tsp vanilla extract
1 1/2 cup mashed avocados, ripe!
3/4 cup raw cacao powder
1/2 cup water
In your food processor, using the “S” blade, combine the dates, agave and vanilla until nice and smooth.
Add the mashed avocados and cacao powder. Blend until nice and smooth, stopping the processor every once in a while to scrap the sides down.
Unripe avocados won’t blend as smooth, plus they will impart a bitter taste.
Add the water and blend until nice and creamy.
The mousse will keep for 3 days in the fridge or 2 weeks in the freezer.