All Categories

Raw Chocolate California Avocado Mousse

Raw Chocolate California Avocado Mousse
Total time:

n/a

Prep time:

n/a

Cook time:

n/a

ingredients

Serving Size: 6

As needed Yield: 3 1/2 cups
2 3/4 oz. raw cashews (soaked 3 hours)
3 oz. extra virgin coconut oil
6 oz. honey or agave nectar
6 oz. cold purified water
2 oz. unsweetened cacao powder
3/4 oz. organic, Non-GMO soy lecithin granules
2 tsp. vanilla extract
1 tsp. vanilla powder (optional)
1 tsp. ground cinnamon
1/4 tsp. ground cardamom
1/8 tsp. sea salt
1 large Fresh California Avocado, pitted, peeled and coarsely chopped*

Remember to check the label when you shop. 
In season Spring - Fall. Learn where to find them

Instructions

  1. Drain the soaked cashews.
  2. Place all ingredients except the avocado into a food processor or high-powered blender.  Process until smooth.
  3. Add the chopped avocado to mixture and process while occasionally scraping down the sides of the bowl until mixture is silky smooth.
  4. Divide mixture evenly into 6 bowls or glasses.  Refrigerate at least 30 minutes to set before serving.  For a much firmer mousse, refrigerate 8 hours or more.  Serve.

* Large avocados are recommended for this recipe.  A large avocado averages about 8 ounces.  If using smaller or larger size avocados, adjust the quantity accordingly.

Recipe Tags

About the author

Comments

3 ratings

Recent pages: