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!

Chocolate Avocado Mousse {Dairy-Free}

Served here with frozen blueberries (what I had on hand), but fresh strawberries are AMAZING...

At a vegan dinner party this past week, one of the ladies made this, and it was literally finger-licking good.  Not only did we finish it all, but swiped the rest from the bowl with our fingers and licked the spoon clean!  This is an incredibly simple dessert with a "wow" factor: it's made from avocados, and it's dairy-free!  My version uses local honey, and I enjoyed the consistency with gooey honey....but make it completely vegan by using agave or maple syrup instead.  Seriously, your friends, kids, mom or co-workers will NEVER know it's made with avocado...until you tell them. Dr. Oz has this recipe posted...but uses egg whites and sugar (certainly not necessary). I apologize for the bad photo quality - my camera was left at my sisters house last week. :)  ENJOY! <3

Chocolate Avocado Mousse

Ingredients: 



1 c cocoa powder
2 large ripe avocado
1/2 c almond milk (or coconut, or water even)
3/4 c agave syrup or honey
1 Tbsp vanilla extract
1 pinch sea salt

Directions: 

Whiz in a food processor, scraping the sides and bottom occasionally until nice and thick.  Serve with fresh fruit, biscotti, or just eat it plain.