Raw Chocolate California Avocado Mousse
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Ingredients
Serves:
6
| Yield: 3 1/2 cups | ||
| 2 3/4 | oz. | raw cashews (soaked 3 hours) |
| 3 | oz. | extra virgin coconut oil |
| 6 | oz. | honey or agave nectar |
| 6 | oz. | cold purified water |
| 2 | oz. | unsweetened cacao powder |
| 3/4 | oz. | organic, Non-GMO soy lecithin granules |
| 2 | tsp. | vanilla extract |
| 1 | tsp. | vanilla powder (optional) |
| 1 | tsp. | ground cinnamon |
| 1/4 | tsp. | ground cardamom |
| 1/8 | tsp. | sea salt |
| 1 | large Fresh California Avocado, pitted, peeled and coarsely chopped* |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
- Drain the soaked cashews.
- Place all ingredients except the avocado into a food processor or high-powered blender. Process until smooth.
- Add the chopped avocado to mixture and process while occasionally scraping down the sides of the bowl until mixture is silky smooth.
- Divide mixture evenly into 6 bowls or glasses. Refrigerate at least 30 minutes to set before serving. For a much firmer mousse, refrigerate 8 hours or more. Serve.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.
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