Chocolate Mousse

I used to make this chocolate mousse recipe often and thought I would try it again because I have been craving chocolate - so what else is new, right? You will not believe how rich and smooth this is and you certainly won't believe that it is made with avocados. Yes,  you read that correctly - avocados!  It is delicious alone or with certain fruits like bananas and berries. I top mine with raspberries and a bit of fresh mint. It is so yummy! It gets even better...did I mention that it is raw, so there is no cooking involved?

Other ways to use the chocolate mousse: You can make this recipe as is or if you want a thicker filling for a pie, you can leave out the water.  You can also add extra water and make it more of a chocolate sauce. Or you could serve it over bananas and coconut ice cream for a non-dairy version of a banana split. Life doesn't get any better than  this.

Prep time: 10 minutes plus 1-2 hours soaking time
​Serves: 8


​Ingredients:

• 1/2 cup medjool dates, soaked for 1-2 hours
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 3 avocados, mashed
• 1/2 cup cacao powder
• 1/2 cup water

Preparation:

1. Place the dates, maple syrup, and vanilla extract in a food processor and process until smooth.
2. Add the mashed avocados and cacao powder and process until creamy. You may need to stop and scrape down the sides of the food processor with a spatula.
3. Add the water slowly through the opening at the top of the food processor and process until smooth. 
4. Serve in ramekins at room temperature or chilled. You can store the remainder in a glass container in the refrigerator for 3-5 days or in the freezer for 2 weeks.