Monday, June 3, 2013

Raw Chocolate Mousse

1/2 cup pitted medjool dates, soaked
1/2 cup agave nectar or maple syrup
1 tsp vanilla extract, optional
1-1/2 cups mashed avocadoes (approx. 3 med avocados or 2 large ones)
3/4 cup organic cocoa or carob powder
1/2 cup water

Place the dates, agave nectar and vanilla extract in a food processor and process until smooth.  Add the mashed avocado and cocoa powder and process until creamy.  You many need to stop and scrape down the sides of the bowl with a spatula a few times.  Add the water and process until smooth.  Serve at room temperature or chilled.  Stored in a sealed container in the refrigerator, Chocolate Mousse will keep up to 3 days in the refrigerator and 2 weeks in the freezer.

**Frosting:  Leave out the water and use coconut butter or oil instead.
**Fudgesicles:  Freeze the mousse in ice cube trays or popsicle containers.  Thaw for 5 min before serving.
**Sauce or Fondue:  Increase the water to 1 cup.


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