Raw Cacao Mousse
Equipment
- Food Processor
Ingredients
- 2 cups avocado
- 1/2 cups maple syrup
- 2 tbsp sugar (to taste 2 to 4 tbsp) organic is best
- 2 tbsp coconut oil (Barlean’s)
- 2 tbsp vanilla extract
- 1 tbsp balsamic vinegar
- 1/2 tsp shoyu (or salt to taste)
- 1/4 cup raw cocoa powder (unsweetened)
- 1 pint Raspberries or other tart fruit Handful
- mint leaves (garnish)
Instructions
- In a food processor, blend the avocados, maple syrup, sugar, coconut oil, vanilla, balsamic and shoyu until smooth and creamy.
- if the coconut oil is hard, heat slightly, just enough to soften so it will mix easily/ Add cocoa powder slowly and blend until smooth (sifting as you add will alleviate possibility of lumps).
- Serve raspberries on top of Mousse as you desire and garnish with mint.
- Great in champagne classes or anyway at all.
- Store in fridge up to one week in airtight container.
- You can also freeze it up to a month.
Notes
If you want you can use Dark Cacao powder that is slightly roasted. It is less costly and taste great. Make sure it is unsweetened.