Chocolate Mousse was one of my favorite desserts before I went vegan. I have been wanting to make some for a while, but now I am veganizing it. Instead of cream I am using avocados. The avocado has a creamy and buttery texture when they are at their peek of ripeness. This is what makes the avocado the perfect substitute for dairy.
Chocolate mousse is made in the food processor, so it is very easy. Layer some fresh raspberries and whipped coconut cream and you have a delectable bite of goodness.
- 3 small avocados
- 1/2 c vegan chocolate chips, melted
- 1 tbsp raw cacao
- 3 tbsp maple syrup
- 3 tbsp almond milk, unsweetened, vanilla
- 1 tbsp vanilla extract
Combine all ingredients into food processor. Blitz until ingredients are well blended. Scrape down sides as needed.
Transfer to container with sealable lid. Chill.
- Whipped coconut cream
- fresh raspberries
Layer parfaits: Chocolate mousse, whipped coconut cream, fresh raspberries. Repeat.
Serve. Eat. Enjoy.
Note: I have a confession. I stirred my parfait mixing everything together. It was amazing. You get little bursts of raspberry flavor in every bite. So go ahead and stir. I won’t tell.