Name: Mexican Chocolate Avocado Mousse
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4
Ingredients: 2 ripe avocados, peeled and pitted; 1/2 cup unsweetened cocoa powder; 1/3 cup maple syrup or agave nectar; 1/4 cup almond milk or coconut milk; 2 tablespoons coconut oil, melted; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cayenne pepper (adjust to taste); 1/4 teaspoon sea salt; 2 tablespoons dark chocolate chips or cacao nibs (for garnish); 1 tablespoon ground cinnamon (for garnish)

Instructions

Prepare the avocados

Cut the avocados in half, remove the pits, and scoop the flesh into a food processor or high-powered blender. Ensure the avocados are fully ripe for the creamiest texture.
Blend the base ingredients

Add the cocoa powder, maple syrup, almond milk, melted coconut oil, and vanilla extract to the food processor with the avocados. Blend until smooth and creamy, scraping down the sides as needed.
Add the Mexican spices

Add the ground cinnamon, cayenne pepper, and sea salt to the mixture. Pulse until all spices are fully incorporated. Taste and adjust the spice level according to your preference.
Chill the mousse

Transfer the mousse to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate for at least 2 hours or until thoroughly chilled.
Serve and garnish

Spoon the chilled mousse into individual serving glasses or bowls. Garnish with a sprinkle of dark chocolate chips or cacao nibs and a light dusting of cinnamon just before serving.

Mexican Chocolate Avocado Mousse

Ingredients

Instructions

Nutritional Information