Mexican Chocolate Avocado Mousse
Ingredients
The mousse
-
4
pieces
pitted dates
-
3
small
ripe avocados
-
¼
cup
unsweetened cocoa powder
-
½
teaspoon
cinnamon
-
¼
teaspoon
cayenne pepper
-
¼
teaspoon
chili powder
-
1
pinch
ground ginger
-
1
pinch
sea salt
-
1
teaspoon
Mexican vanilla extract
-
½
cup
unsweetened coconut milk
The whipped topping
-
1
can
chilled coconut cream
-
1
pinch
cinnamon
-
optional
dark chocolate shavings
Instructions
- Soak the dates in water for 30 to 60 minutes, then discard the water.
- Blend the avocados, cocoa powder, coconut milk, and vanilla until creamy.
- Add the spices and sea salt to the blender and blend again.
- Pour the mixture into small cups and refrigerate for at least 25 minutes.
- To make the whipped topping, whip the chilled coconut cream with cinnamon until soft peaks form.
- Serve the mousse topped with the coconut cream and sprinkle with dark chocolate shavings.
Nutrition Facts (estimated)
Servings
4-5
Calories
211
Total fat
13.8g
Total carbohydrates
24.9g
Total protein
3.1g
Sodium
25.9mg
Cholesterol
0mg
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