I am a huge avocado fan, but I confess that, until recently, I haven’t experimented much with it: sticking mostly to guacamole or throwing a few chunks in my salad. However, after spending weeks being taunted and tempted by boxes of Hallowe’en candy (Did they start selling them in August?!) I began to wonder if there was a way to incorporate this awesome ingredient into a healthier treat. In our house, it’s all about chocolate.
Mexican Chocolate Mousse (adapted from Cook Eat Paleo)
Prep: 5 min Serves: 6
• 2 ripe avocados
• ½ cup cocoa powder (I used Green & Black’s Organic.)
• ½ cup full fat coconut milk
• ¼ cup honey (or to taste) (You could also use maple syrup. I used yacon syrup.*)
• 1tsp cinnamon
• 2tsp pure vanilla extract
• ¼tsp ground ancho chili (or to taste) (I wasn’t brave enough this time. Maybe next time.)
Combine all ingredients in a food processor or high speed blender until smooth. Let set in refrigerator for at least 30 minutes and enjoy. I topped with raspberries. Yum!
Next on my list to try… Silky Dark Chocolate Avocado Truffles