Tori's chocolate mousse with avocado

Tori's chocolate mousse with avocado


  1. 1/2 cup pitted medjool dates, soaked for 20 min, then drained
  2. 1/2 cup organic maple syrup
  3. 1 tsp vanilla extract
  4. 1 1/2 cups mashed avocado (about 3)
  5. 3/4 cup cocoa or carob powder
  6. 1-2 Tbsp organic sugar1/2 cup water


Place the dates, maple syrup and vanilla extract in a food processor and process for a couple minutes until smooth.

Add mashed avocado, cocoa powder and sugar and process until creamy. 

You may need to stop and scrape down the sides a few times with a spatula. 

Add water and process until desired consistency.

Serve at room temperature or chilled.

Store in a sealed container in the refrigerator.

 This mousse will keep for 3 days or 2 weeks in a freezer.

Serves 6

Source: Chef Heather Haxo Phillips

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