Raw Cacao Mousse is often made with either avocado or bananas. I like it with avocado's! With bananas the mousse will taste like bananas. But with the avocado the mousse tastes like chocolate! Yes! This is a fantastic dish that I do not suggest serving as a dessert, unless the dinner or meal is a very light one. This dish is a meal in itself - great for any chocolate lover, any time, any place. And the best news is that it can be extremely nourishing and sensual all at once.
2 cups Avocados
1⁄2 cups Maple Syrup
2-4 tbsp Organic Sugar (more or less to taste)
2 tsp Coconut Oil (Barlean's is best)
1 tsp Vanilla Extract
1⁄2 tsp Balsamic Vinegar
1 cup Cacao Powder
I pint Raspberries
Handful of fresh mint
dash of Celtic Sea Salt or Shoyu
In a food processor, blend the avocados, maple syrup, sugar, coconut oil, vanilla, balsamic and salt or Shoyu until smooth and creamy. Note: if the coconut oil is hard, heat slightly, just enough to soften so it will mix easily/
Add cocoa powder slowly and blend until smooth (sifting as you add will alleviate possibility of lumps).
Serve raspberries on top of Mousse as you desire and garnish with mint. Great in champagne classes or anyway at all.
Store in fridge up to one week in airtight container. You can also freeze it up to a month.
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