VEGAN / GLUTEN-FREE / DAIRY-FREE / SERVES: 2 /COST PER SERVING: $4

DIRECTIONS

Prep in 15 minutes, chill for an hour.

In a food processor, combine avocados, maple syrup, almond milk, vanilla, cinnamon, salt, and lastly, the melted chocolate. Puree until creamy.

Spoon mousse into adorable jars and chill for at least 1 hour.

Serve with fresh raspberries.

INGREDIENTS

2 avocados, very ripe

4 oz 70% baking chocolate, melted

1/4 c unsweetened cocoa powder

6 tbl maple syrup

1/3 c almond milk

1/2 tsp vanilla extract

1/4 tsp cinnamon

pinch of sea salt

fresh raspberries

Darn! I “accidentally” let the avocados get too ripe again...

Literally no one who eats this can tell it’s vegan or that it’s made with avocados unless you’re lazy and let a little green lump survive the food processor.

I strongly discourage trying to switch the wash or doing high-production flat lay photography while making this because the melted chocolate will start to solidify and you can't microwave a food processor.

Dark chocolate and raspberries are my absolute favorite dessert combination. I like it with loads of raspberries but restrained myself for the sake of being able to see the mousse in the photo. Homemade whipped cream makes this non-vegan but very delicious.

Enjoy!

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