VEGAN / GLUTEN-FREE / DAIRY-FREE / SERVES: 2 /COST PER SERVING: $4
2 avocados, very ripe
4 oz 70% baking chocolate, melted
1/4 c unsweetened cocoa powder
6 tbl maple syrup
1/3 c almond milk
1/2 tsp vanilla extract
1/4 tsp cinnamon
pinch of sea salt
Prep in 15 minutes, chill for an hour.
In a food processor, combine avocados, maple syrup, almond milk, vanilla, cinnamon, salt, and lastly, the melted chocolate. Puree until creamy.
Spoon mousse into adorable jars and chill for at least 1 hour.
Serve with fresh raspberries.
Darn! I “accidentally” let the avocados get too ripe again... Literally no one who eats this can tell it’s vegan or that it’s made with avocados unless you’re lazy and let a little green lump survive the food processor.
I strongly discourage trying to switch the wash or doing high-production flat lay photography while making this because the melted chocolate will start to solidify and you can't microwave a food processor.
Dark chocolate and raspberries are my absolute favorite dessert combination. I like it with loads of raspberries but restrained myself for the sake of being able to see the mousse in the photo. Homemade whipped cream makes this non-vegan but very delicious. Enjoy!