Avocado Chocolate Mousse

Avocado Chocolate Mousse

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1/2 cup semisweet chocolate chips, such as Ghirardelli
4 very ripe (8 ounce) avocados, peeled and pitted
1/2 cup agave
1/2 cup unsweetened cocoa powder
1/3 cup almond milk
1 tablespoon pure vanilla extract
1/4 teaspoon fine salt
Fresh raspberries, for garnish

Directions

Place the chocolate chips in a small bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.
Place the melted chocolate, avocados, agave, cocoa powder, almond milk, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance). Garnish with fresh raspberries and serve.

By | 2018-04-10T21:54:34+00:00 April 14th, 2016|Categories: Blog Articles, Dr. Sullivan's Notes, Health Education|0 Comments

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