Decadent Chocolate Mousse

30 Nov

One of our favorite places (if you couldn’t guess) is Garden Grille Cafe/Wildflour Vegan Bakery & Juice Bar in Pawtucket, Rhode Island and ever since Staci, Shawn, Natalie and I went in for dinner I’ve been dreaming of the chocolate mousse we (eh hem… I) devoured!!  It was so rich and thick and perfect.  Hard to believe it was raw.  So I challenged myself to make some!  SUCCESS.

This recipe is so easy, it’s dangerous…

Decadent Chocolate Mousse

Serves 4-6

3 medium avocados, pitted, peeled and chopped

1/2 cup raw coconut nectar (or any raw liquid sweetener of your choice)

3 Tbsp. carob powder

2 Tbsp. cocoa powder (or raw cacao powder)

1 tsp. vanilla

Directions:

In a medium mixing bowl, mash the avocados with a fork until no large lumps remain.

Add in the coconut nectar and stir to combine.

Add in the remaining ingredients and again stir to combine completely.

The “pudding” at this point will be lumpy and weird looking… go with it.

Use a fine mesh strainer to filter the mixture through transforming it from clumpy to silky.  This is an annoying process.

Of course alternative directions are as follows:  Put all ingredients in a large food processor and puree until smooth.

I do not have a large enough food processor to do this.  Thus, I suffer.  But the light at the end of this tunnel is pudding… so I suffer happily! (:

Enjoy!!

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