This is a great recipe because it combines two of my favorite things…chocolate and avocados!
At first I was a little hesitant because avocados don’t normally get paired with chocolate, but really the only reason they are used in this recipe is for the texture that it gives the mousse. Not only does it make the chocolate creamy and decadent, but it adds all of its wonderful health qualities!
- 1-2 large avocados, smashed (1-1.5 cups)
- 1/2 cup agave nectar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp coconut oil
- 1/2 cup dates, soaked
- 3/4 cup unsweetened cocoa powder
- 1/2 cup water
Once the dates have been soaked (I soaked mine for about an hour), place in a blender with the agave and vanilla. Blend until smooth.
Add avocado and cocoa and blend until smooth. You might need to pause and scrape the sides of the blender occasionally.
Add water, cinnamon, and coconut oil and process until smooth.
You can serve at room temperature or frozen, like fudge.
This will last about 2 weeks in the freezer and about 3 days in the fridge.