Gluten-free, Vegan, Vegetarian, Dairy-free
- 2 ripe avocados
- 1/2 cup coconut milk
- 1/8 tsp salt
- 2-4 medjool dates, pitted
- 1 very ripe banana
- 1/4 cup of cocoa
- raw cacao nibs
- coconut flakes
- fruit: kiwi, or berries
- food processor
- Split the avocados in half and scoop out the insides
- Peel banana and slice it
- Place the avocado pulp, coconut milk, salt, pitted medjool dates, and ripe banana into a food processor.
- Blend it until looking smooth and creamy
- Add cacao powder into the food processor and blend it until all ingredients are fully mixed.
- Divide the chocolate mousse into 4-6 small glasses or bowls and wrap with plastic wrap.
- Let the chocolate-avocado mousse rest in the fridge for minimum 4 hours before serving.
- Decorate and enjoy it.
Cacao refers to a raw form of chocolate. Cacao beans are found inside the fruit of the cacao tree Theobroma Cacao in fleshy, oval-shaped pods. Cocoa is the term used to refer to the heated form of cacao that is available in stores in the form of cocoa powder. Even though cocoa powder undergoes a high temperature of heat during processing, it still retains a large amount of antioxidants excellent for your heart, skin, blood pressure, and even your stress levels. Cocoa is a rich source of fiber and proteins.
Dates and banana is high in potassium and fiber.
Avocado provides healthy fats and creaminess.
Medjool dates bring sweetness into this dessert. The riper the banana the sweeter this dessert is going to be. Plain cocoa powder gives the chocolaty taste. In this dessert I used black cocoa powder so it tasted and look like dark chocolate.