Ever since I learned how to make avocado chocolate mousse, I’ve been hooked. It’s a simple, healthy twist on a decadent dessert. The creaminess of avocados is perfect blended with soaked dates, cacao powder, and almond milk. And even though the avocado might sound weird, for the most part you wouldn’t notice it if you didn’t know it was there. Use medjool dates if you can. They are the best, because of their caramel-like flavor profile and creamy consistency.
Since it’s sweetened naturally, I don’t feel guilty letting Owen have a few bites. (He hasn’t had any processed sugar yet.) Not surprisingly, he’s a fan. If you follow along on my Instagram stories, you’ll see that he is a fan of almost every food and eats with major GUSTO!
3 ripe avocados
6 medjool dates, pitted and soaked in water overnight
1/2 c cacao powder
1/2-3/4 c almond milk
1 tsp vanilla extract
maple syrup, optional for extra sweetness
coconut whipped cream
In a blender or food processor, blend all ingredients until smooth. Start with 1/2 cup of almond milk and add additional to reach desired consistency. Refrigerate overnight. Garnish with whipped coconut cream, fruit, cacao nibs, and coconut flakes.
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