Vegan Chocolate Avocado Mousse
I learned this recipe at my favorite wellness retreat on the west coast of Mexico, from a reluctant chef who kindly agreed to host his first cooking class in three years. I was barefoot and alone for two weeks, sleeping in my electricity-less casita with candlelight and crashing waves for company. His secret: perfectly ripe avocados become the creamiest chocolate mousse when you melt good dark chocolate in a bain-marie and fold it together with honey, vanilla, and cinnamon.Top with organic sliced strawberries. Five minutes, five ingredients, and dessert that feels like pure indulgence but feeds your body well.
Ingredients
1 large ripe avocado
100g dark chocolate (70% cacao)
2 tablespoons raw honey
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon powder
1 cup organic strawberries, sliced
2 tablespoons cacao powder or cacao nibs for topping (optional).
Method
Melt the chocolate: Cut chocolate into small pieces and melt in a bain-marie (double boiler) until smooth. Let cool slightly.
Prepare the avocado: Peel and pit the avocado. Place in a food processor.
Combine ingredients: Add the melted chocolate, honey, vanilla extract, and cinnamon to the food processor with the avocado.
Blend until smooth: Process until completely smooth and creamy, scraping down sides as needed.
Chill: Transfer to serving bowls and refrigerate for at least 30 minutes to set.
Serve: Top with sliced strawberries and a sprinkle of cacao powder or cacao nibs if desired.
Serving
Serves 4-5. Best enjoyed within 2 days. The mousse will keep in the refrigerator for up to 3 days.