3/4cupbittersweet or semisweet chocolate, melted (I like to use a combination)
2tbsphigh quality cocoa powder
1/3cupunsweetened almond or cashew milk, warmed
2tspinstant espresso powder
1-2tbspreal maple syrup
1tbspLoRann Oils Madagascar vanilla bean paste
Pinch sea salt
OPTIONAL TOPPINGS
coconut or cashew whipped cream
raspberries for serving
OLA Toast
Instructions
PLANT BASED AVOCADO CHOCOLATE MOUSSE
In a food processor or high-speed blender, combine avocados, melted chocolate, cocoa powder, coconut cream, maple syrup to taste, espresso powder, vanilla extract and salt. Blend ingredients until smooth and creamy, approximately 2 minutes, stopping occasionally to scrape down the sides.
Divide the mousse equally into four bowls or jars, and chill for at least one hour to get a more mousse-like consistency.
Serve mousse cold with coconut whipped cream and OLA tossed raspberries, if desired.
Notes
This mousse is great to make ahead! Will store in the fridge for up to five days. Also freezes beautifully and can be enjoyed like ice cream or thawed to original mousse consistency.