Vegan Avocado Chocolate Mousse

Here is a recipe for an incredibly rich chocolate dessert that is really good for you and it tastes even BETTER! Vegan and gluten free, this awesome avocado chocolate mousse is ready in minutes.

YIELD: 4 servings
PREP TIME: 5 minutes
TOTAL TIME: 5 minutes to 2 hours depending on how chilled you want it

Ingredients:
4 ounces chopped semisweet chocolate or chocolate chips (the darker the better), about 1/2 cup plus 2 tablespoons
2 large, ripe avocados
4 dates (optional for additional flavor and sweetness)
3 tablespoons unsweetened cocoa powder
1/4 cup Almond Breeze Unsweetened Almondmilk and/or Cashewmilk Blend
1 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
Optional: 1–3 teaspoons light agave nectar or maple syrup for a sweeter taste

Directions:

Microwave the chopped chocolate or chocolate chips for about 15-seconds, stir and microwave again, stir and microwave again until the chocolate is nice and melted. Make sure that the chocolate does not burn. Let it cool just a bit and then move on to the next step.

Halve and pit the avocados, then scoop them into a food processor. Add the melted chocolate, cocoa powder, Almondmilk and/or Cashewmilk blend, vanilla extract, dates and salt. Blend until very smooth and creamy. It's a good idea to scrape the sides of the food processor container to make sure all bits and pieces of avocado end up being mixed. Taste and add a few teaspoons of agave if additional sweetness is needed.

Transfer the finished mousse into glasses. It can be eaten right away or for a thicker, mousse-like consistency, refrigerate until well chilled, 2 hours or overnight. This desert is great when served topped with raspberries, blueberries, pineapple or any other favorite fruits.
The mousse can be stored in the refrigerator, covered, for up to 1 week.

NUTRITION FACTS
Serving Size: 4
Amount Per Serving:Calories: 348
Total Fat: 27g
Saturated Fat: 8g
Cholesterol: 3mg
Sodium: 100mg
Carbohydrates: 29g
Fiber: 10g
Sugar: 14g
Protein: 6g

Vitamin A: 2.5 %
Vitamin B-12: 0.0 %
Vitamin B-6: 13.6 %
Vitamin C: 13.0 %
Vitamin D: 0.0 %
Vitamin E: 6.0 %
Calcium: 2.8 %
Copper: 28.6 %
Folate: 20.3 %
Iron: 12.2 %
Magnesium: 20.0 %
Manganese: 28.8 %
Niacin: 9.7 %
Pantothenic Acid: 13.2 %
Phosphorus: 12.8 %
Riboflavin: 9.7 %
Selenium: 3.2 %
Thiamin: 4.9 %
Zinc: 9.4 %