I find even I need a break from flour and dairy every now and again. I'm sure we all do, although my break is how Rachel from Friends sees a break. Not Ross'.
No, never Ross'.
No, never Ross'.
I first heard about this treat from my BFF, who took a Raw Foods class last year. I finally decided to give it a try when I scored a 5 pack of this-close-to-being-overripe avocados from the market. We love avocados, especially in guacamole, so they never last too long in this house.
Needless to say, my family devoured the mousse and were none the wiser. Even I was impressed. It's really good and ridiculously simple to make! Seriously, you'll be pleasantly surprised.
Or your money back.
Okay, not really, but it made for a good ending.
Or your money back.
Okay, not really, but it made for a good ending.
RAW VEGAN CHOCOLATE MOUSSE
Recipe adapted from Serene Kitchen via Sheryl Crow
2 large ripe avocados
½ cup organic unsweetened cocoa powder
½ cup agave nectar, plus more to taste
1½ teaspoon pure vanilla extract
1½ teaspoon almond extract
Cut avocado in half. Remove pit. Spoon out meat of the avocado and blend to break down a bit. Add in cocoa powder, agave nectar, vanilla and almond extracts. I use a hand mixer to ensure it is all blended, then transferred into a food processor to get the bits I couldn't break down all the way.
Please know that I doubled this recipe, so if you choose to do so, increase amounts accordingly.
Please know that I doubled this recipe, so if you choose to do so, increase amounts accordingly.
Refrigerate overnight for optimum results.
Happy, er, Baking!