Chocolate Mousse 1/2 cup pitted dates, soaked in water for about 20 minutes 1/2 cup agave nector 1 teaspoon vanilla 1 1/2 cups mashed avocados( about 3 avocados) 3/4 cups unsweetened cocoa or carob powder 1/2 cup water Place dates, agave nector and vanilla in a food processor and process until smooth. Add the avocados and cocoa powder and process until creamy. Stop the food processor a few times to scrape the sides of the food processor with a rubber spatula. Add the water and process briefly. Pour into the pie pan that has the coconut crust. Or you can store this in a sealed container for up to two weeks. served chillded or at room tempature
Posted on: Wed, 19 Jun 2013 05:00:53 +0000
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