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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!
