Vegan Chocolate Mousse
Creamy and rich, you'll never guess this dessert is not only vegan but raw.
Halve and pit the avocados and scoop out the flesh. Transfer the avocado flesh to the bowl of a food processor fitted with a metal blade. Using a spoon, break up the avocado a little.
Add the cocoa powder, agave nectar, vanilla extract and almond extract (if using) to the processor and process for 1 to 2 minutes. Scrape down the sides of the bowl and then process again until the mousse is very smooth, 1 to 2 minutes longer.
Taste the mousse and if not sweet enough, add more nectar, 1 teaspoon at a time. Pulse to mix.
Spoon the mousse into serving dishes or glasses. Cover each and refrigerate for at least 1 hour and up to 8 hours.
Serve the mousse chilled and garnished with berries.
Each serving: 310 cal, 16g fat (3g sat), 0mg chol, 10mg sodium, 47g carb, 10g fiber, 4g protein