I’ve been making this for a couple of weeks now. I could go on about how all the ingredients are raw and how it is great for people who can’t do dairy. That is all true. But mostly I can’t believe how simple it is to make and how delicious.
The recipe is adapted from the Yummy Choco-coco Mousse recipe in Carol Alt’s Raw 50 cookbook. She adds numerous additional ingredients like wild propolis extract, which are all super healthy, but I didn’t have them so went ahead with the basics. It works!
1 ripe avacado
3 tablespoons raw agave nectar
1 teaspoon vanilla extract
3 tablespoons coconut butter
4 teaspoons raw cocoa powder
1/4 teaspoon sea salt
Put all ingredients into a blender or food processor and blend until mixed. I use 2 tablespoons maple syrup in place of the agave. You can also substitute 3 teaspoons of carob for the cocoa powder but only if you enjoy carob – they are NOT the same and carob does not have that decadent chocolate taste. It does have more calcium however and if you are doing a spring cleanse and can’t have chocolate you can still have your puddin’.
The first time I made this I put it in the blender but now use the food processor because clean up is much simpler.
Enjoy!
