February 20, 2011

Dairy Free Chocolate Mousse

Found a variation of a vegan chocolate mousse I make with avocados & bananas.  This one replaces the bananas with fresh ground almond butter and I added about 1/2 teaspoon of almond extract.  This is very rich and creamy.  A small serving goes a long way.

Serves 4
  • 3  avocados (2 cups mashed)
  • 1/4 cup plus 3 Tbs. raw agave nectar
  • 1/4 cup plus 2 Tbs. raw cocoa powder
  • 3 Tbs. raw almond butter
  • 1 tsp. lemon juice
  • Pinch ground cinnamon
  • Pinch ground nutmeg or cardamom
  • 1/2 tsp. flavored extract such as mint, cherry, orange, almond, hazelnut, or coffee, optional

Purée all ingredients in food processor 3 to 4 minutes, or until smooth and creamy, scraping down sides of bowl occasionally. Transfer to bowls, and serve immediately.

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