If you read my Guacamole post, you knew I had some avocados lying around that I needed to do something with. I was flipping through a recent addition of my Vegetarian Times magazine and they has an article on raw foods. One of their recipes was for a Live Chocolate Mousse that called for avocados.
That piqued my interest.
It sounded interesting and worthy of something to try. My version, below would not be considered raw, for those of you out there that like to do raw foods. First and foremost because I did not use raw agave nectar nor did I use raw cocoa powder. Secondly, since I have a tree nut allergy, I cannot use almond butter like they listed. I used peanut butter instead which changed the taste of this mousse to something that is close to a melted chocolate peanut butter cup.
(Side note – A raw food diet consists of consuming foods that are uncooked, and unprocessed, and have never been heated to a temperature above 115 degrees Fahrenheit.)
My version turned out yummy. I served it with with some graham crackers and a little sprinkle of a shredded, sweetened coconut.
Chocolate Mousse
2 avocados (If you don’t know how to tell if they are ripe or how to cut them see this post here.)
1/4 cup + 2 Tablespoons agave nectar
1/4 cup cocoa powder
Water as necessary for blending
2 Tablespoons natural creamy peanut butter
Place the avocados, agave nectar, and cocoa powder in a blender and process until smooth. Add water as necessary, 1 Tablespoon at a time, until you have a nice blended, and smooth mousse. Transfer to a bowl and stir in the peanut butter.
