Who doesn’t love a creamy chocolate mousse?
I love t when it’s rick, decadent and of course healthier than a traditional mousse, plus this recipe is gluten free and vegan.
Try this at your Christmas table this festive season.
- 3 tbsp coconut oil
- 1 large & ripe avocado
- 4 tbsp cacao powder
- 5 pitted and soaked for at least 2 hours
- 2 tbsp agave syrup
- ½ tsp vanilla extract
- crushed hazelnuts
Soak the dates in warm water for at least 3 hours. The longer you wait, the smoother the mousse gets.
In a blender, mix the dates until you have a smooth paste. You can add some warm water in case your blender doesn’t run smooth
Melt the coconut oil until it turns liquid
Combine the coconut oil, agave syrup, avocado, cacao, dates, and vanilla extract in the blender and blend until smooth
You might have to scrape the sides of your blender several times in order to get a really smooth texture.
Scoop into two or four bowls depending on how large you want your servings, sprinkle with crushed hazelnuts and refrigerate until ready to eat or indulge in straight away.