Drew’s Avocado Chocolate Mousse

‘I double this recipe because it is my belief that everyone wants more than 1/2 cup of chocolate mousse!

INGREDIENTS

- 3 Haas avocado, very ripe mashed

- 1 cup pure maple syrup

- 2 teaspoons pure almond extract

- 1 cup raw cacao powder

- 8 tablespoons unsweetened almond milk

- 1 teaspoon Chia powder

INSTRUCTIONS

Place the avocado, maple syrup, and almond extract in food processor bowl.

Process until smooth, about 30 seconds, stopping once to scrape the sides of the bowl with a spatula.

Add the cocoa powder.

Process about 1 more minute, stopping once to scrape the sides and bottom with a spatula (some maple syrup might remain un-blended at the bottom), until very smooth and creamy.

Adjust to taste.

Divide the avocado mousse between six individual dessert bowls. Cover with plastic wrap and allow to rest at room temperature for about 30 minutes.

Or make in advance and refrigerate until ready to eat, but remove the avocado chocolate mousse from the fridge 30 minutes before enjoying to allow to return to room temperature.

Chocolate always tastes better at room temperature.

Enjoy!