Chocolate Mousse

4 avocados

¾ – 1 cup agave nectar

2 tablespoons coconut butter

2 tablespoons vanilla extract

½ teaspoon celtic sea salt

1 cup raw cacao powder

Dash of cinnamon (optional)

Blend avocados, agave nectar, coconut butter, vanilla, vinegar and salt in a food processor until smooth and

creamy. Slowly add cacao powder, scraping sides of bowl as needed.

Refrigerate at least 4 hours to allow flavors to blend.

Will keep for up to a week in the refrigerator. Freezes very well.

Recipe from Dotty Sharp

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