Dark Chocolate Coconut Mousse {Dairy free}

A dark-chocolate lover and whole foodie's dream dessert.  I love this because I can feel good about eating; it's gluten free, dairy free and simple as hell.  I no longer announce upfront that this is made with avocados and not eggs because you can't even TELL. Serve it plain & simple, top with bananas or dress it up to be "fancy" as possible.  I have layered this pudding in a martini glass with fresh strawberries and homemade whipped cream for an extra special flare.

Dark Chocolate Coconut Mousse 

Ingredients:
1 c organic cocoa powder (quality makes all the difference in the world.  I use Frontier)
2 ripe avocados
1/3 c raw honey
1/2 c coconut milk
2 T coconut flakes (Let's Do Organic brand)
2 tsp pure vanilla extract
1 pinch sea salt
More coconut flakes, cacao nibs (Also Frontier) and a pinch of cocoa to top (optional)

Directions: 
Blend all, scraping down the sides a few times.  Top with toppings.

Optional:
Freeze for a couple of hours.  This makes for awesome ice cream substitute!

Banana-Flax Smoothie {vegan}

This hearty morning smoothie is a meal-in-a-cup and excellent for digestion.  The flax is rich in fiber and a good source of Omega-3.  When soaked in water overnight, the flax seeds double in size and you'll notice a a gelatinous coating.  The soaking is important - as with other nuts, beans  and seeds - because it lessens the amount of phytic acid.

Banana-Flax Smoothie

1 medium banana
2 ice cubes
1/2 c coconut milk - or other alternative milk like almond
2 tbsp soaked flax seeds
2 tbsp sunflower seed butter or other nut butter
1 tsp bee pollen (optional)
**Your probiotics, fiber, etc.

Blend on high for 1-2 minutes!  You can also add honey, but I find this plenty sweet from the banana.


Nutrition

389 calories
11 g protein
38 g carbs
23 g fat