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.

Avocados are high in good fats, mono-unsaturated, which makes them creamy. Use this recipe as an appetizer or dip, side dish, or as a substitute for mayonnaise on a sandwich.

If you aren’t sure if your avocados are ripe, use this test. Hold the avocado in your hand, gently press with your thumb at the stem end of the avocado (this is the smaller end). It is ripe if your thumb makes the avocado indent slightly. If you can’t indent it, the avocado is too hard and not ripe. Conversely, if you press and the avocado is very soft, it is over ripe and will probably have brown spots on the inside you will need to cut out.

To cut an avocado, place it in one hand.  With your other hand, insert a knife vertically into the fruit until you reach the seed. Rotate the avocado around the knife blade until you have gone all the way around. Separate the avocado into two halves, the seed will remain on one side. Remove the seed by whacking it with the blade of the knife and twisting out. Use a spoon to scoop the flesh from both sides of the skin.

Guacamole

2 Hass avocados, peeled and seeded

1/2 pint of grape tomatoes, chopped

1 garlic clove, minced

1 teaspoon cumin

1/2 teaspoon chili powder

1/4 cup fresh cilantro, finely chopped

1/4 teaspoon salt (I use a Himalayan Pink Salt so if you don’t have that, use Kosher Salt)

1/4 teaspoon freshly ground black pepper

Juice from 1 lime

Mash the avocados in a bowl with a fork. Add the rest of the ingredients and stir together. Serve immediately or press plastic wrap down on top of the guacamole and press out the air to prevent browning.