Ingredients
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2 ripe avocados, peeled and pitted
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1/2 cup unsweetened cocoa powder
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1/4 cup maple syrup or agave nectar
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1 tsp ground cinnamon
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1/2 tsp vanilla extract
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1/4 tsp cayenne pepper (adjust to taste for spiciness)
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1 A pinch of salt
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1/2 cup unsweetened almond milk (or any plant-based milk)
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1 Vegan chocolate chips, chopped nuts, or berries for garnish (optional)
Directions
This Vegan Mexican Chocolate Avocado Mousse is a wonderful way to end a Mexican-themed meal or satisfy your chocolate cravings with a spicy twist.
Adjust the level of spiciness by adding more or less cayenne pepper. This mousse can be stored in the refrigerator for up to 2 days.
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), ground cinnamon, vanilla extract, cayenne pepper, and a pinch of salt. |
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2
Done
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Blend the ingredients until smooth and creamy. You may need to stop and scrape down the sides of the processor or blender a few times to ensure everything is well combined. |
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3
Done
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With the processor or blender running, gradually add the unsweetened almond milk and continue blending until the mixture is velvety and thoroughly mixed. Adjust the sweetness and spiciness to your taste by adding more maple syrup or cayenne pepper if needed. |
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4
Done
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Once the Vegan Mexican Chocolate Avocado Mousse is smooth and silky, stop blending. |
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5
Done
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Divide the mousse into serving glasses or bowls. You can chill them in the refrigerator for about 30 minutes to firm up or serve immediately for a softer texture. |
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6
Done
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Garnish with vegan chocolate chips, chopped nuts, or fresh berries if desired. |
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7
Done
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Enjoy this delightful Mexican-inspired chocolate avocado mousse! |
