Raw Chocolate Mousse

Name: Raw Chocolate Mousse
Total time: 600 s
Yield: Serves 6 servings
Ingredients: 1/2 cup soaked dates (about 75 grams); 1/2 cup agave syrup (about 120 ml); 1 teaspoon vanilla extract; 1 1/2 cups mashed avocados (from 3 avocados, about 360 grams); 3/4 cup organic cocoa powder (about 75 grams); 1/2 cup water (about 120 ml)

Claudio Hall @cook_2564997

Mexico DF

A raw vegan dessert—vegan, gluten-free, dairy-free, refined sugar-free, and free of animal products.

Claudio Hall @cook_2564997

Mexico DF

A raw vegan dessert—vegan, gluten-free, dairy-free, refined sugar-free, and free of animal products.

Saved

Ingredients

10 minutes

Serves 6 servings

1/2 cupsoaked dates (about 75 grams)
1/2 cupagave syrup (about 120 ml)
1 teaspoonvanilla extract
1 1/2 cupsmashed avocados (from 3 avocados, about 360 grams)
3/4 cuporganic cocoa powder (about 75 grams)
1/2 cupwater (about 120 ml)

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Steps

10 minutes

1

Place the soaked dates, agave syrup, and vanilla extract in a food processor and blend until smooth.
2

Add the mashed avocado and cocoa powder, and process until creamy.
3

Stop occasionally to scrape down the sides of the processor with a spatula to make sure everything is well combined.
4

Add water until you reach your desired consistency.
5

Serve at room temperature or chilled.
6

Store the chocolate mousse in an airtight container in the refrigerator for up to 7 days, or in the freezer for up to 2 weeks.