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Chocolate Mousse

Servings: 3-4

You won’t believe how rich, smooth, and delicious this recipe is. The surprise ingredient: avocados!

1⁄2 Cup Medjool Dates, Soaked Stevia to Taste

1 Teaspoon Vanilla Extract, Optional

1-1⁄2 Cups Mashed Avocado (3 Avocados)

3⁄4 Cup Organic Cocoa

1⁄2 Cup Water

Place the dates, stevia, and vanilla extract, if using, in a food processor and process until smooth. Add the mashed avocado and cocoa powder and process until creamy. You may need to stop and scrape down the sides of the bowl with a spatula a few times. Add the water and process until smooth. Serve at room temperature or chilled. Stored in a sealed container in the refrigerator. Chocolate Mousse will keep up to 3 days in the refrigerator and 2 weeks in the freezer. Fudgesicles: Freeze the Chocolate Mousse in ice cube trays. Thaw for 5 minutes before serving. Chocolate Sauce or Fondue: Increase the water to 1 cup.

Courtesy of Maximized Living Nutrition Plans book by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner

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