vickys choc a mole raw vegan chocolate mousse

Ingredients vickys choc a mole raw vegan chocolate mousse

2 large ripe avocados
60 grams unsweetened cocoa powder
120 ml agave nectar or to taste
1 1/2 tsp vanilla extract
1 tsp almond extract
some coconut cream or cashew cream to thin and mellow to your own taste

how to make vickys choc a mole raw vegan chocolate mousse

Halve the avocados and remove stones. Scoop out flesh and chop roughly

Add to a blender with the rest of the ingredients except for the milk

Pulse blend, scraping down the sides as required to get all the avocado chunks smooth

If your avocado isn't quite soft enough drizzle a little of the milk in to help it get going. Taste and add milk as needed but don't use so much to make the mousse too wet or it won't set

Mix some cashew cream or rice milk in to adjust the consistency and flavour and whip up. Pour into serving glasses/ramekins and chill in fridge for at least 3 hours, preferably overnight

You can flavour this mousse any way you want. In the past I've used fresh orange juice instead of milk to get the blender moving and omitted the vanilla and almond. I've also done mint chocolate using a tsp of mint essence. You can add banana to it, lots of options. And no one would guess this decadant dessert has avocado in it, it's just gorgeous!