Ingredients
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2 ripe avocados, peeled and pitted
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1/4 cup unsweetened cocoa powder
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1/4 cup maple syrup or agave nectar (adjust to taste)
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1/4 cup almond milk (or any plant-based milk)
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1 teaspoon ground cinnamon
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1/2 teaspoon vanilla extract
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1 Pinch of chili powder (adjust to your preferred level of spiciness)
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1 Pinch of sea salt
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1 Fresh berries and mint leaves for garnish (optional)
Directions
Blend the mixture until smooth and creamy. You may need to stop and scrape down the sides of the blender or food processor to ensure all the ingredients are fully incorporated.
Taste the mousse and adjust the sweetness and spiciness according to your preference. Add more maple syrup for sweetness or more chili powder for heat.
Once the mousse is smooth and has the desired taste, transfer it to serving dishes or glasses.
Cover the dishes with plastic wrap or lids and refrigerate for at least 30 minutes to allow the mousse to chill and set.
Before serving, garnish with fresh berries and mint leaves if desired.
Serve the Vegan Mexican Chocolate Avocado Mousse chilled and enjoy!
The addition of chili powder provides a subtle spicy kick to the mousse, which is characteristic of Mexican chocolate. Adjust the amount to your taste preference, or omit it for a mild version.
Steps
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1
Done
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In a food processor or blender, combine the ripe avocados, unsweetened cocoa powder, maple syrup (or agave nectar), almond milk, ground cinnamon, vanilla extract, a pinch of chili powder, and a pinch of sea salt. |
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