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Cacao and Avocado Mousse with Cinnamon Berries

Mashed avocado blended with cacao powder, agave, vanilla and a little chili powder into a dense chocolate mousse, chilled in ramekins and topped with strawberries, raspberries and cinnamon.

4 servings · 15 min · dessert · vegan

Ingredients

Mousse

  • 2 avocado, ripe, halved and pitted
  • ⅔ cup cacao powder
  • ¼ cup agave nectar
  • ½ teaspoon vanilla bean seeds, from 1/2 vanilla bean
  • ½ teaspoon chili powder
  • ¼ cup coconut milk

Cinnamon Berries

  • ⅓ cup strawberries, hulled, wild or small
  • ⅓ cup raspberries, fresh
  • ½ teaspoon ground cinnamon

Method

  1. Scoop the avocado flesh into a large bowl and mash lightly with a fork. Stir in the cacao powder, agave nectar, vanilla seeds, and chili powder. Blend thoroughly with an immersion blender until the mixture is thick and smooth. Stir in the coconut milk and blend again.
  2. Spoon the avocado mixture into ramekins (individual ceramic dishes) or small, stemmed glasses. Cover with plastic wrap and chill for at least 4 hours.
  3. Decorate the avocado mousses evenly with the berries and sprinkle the cinnamon over each dish. Serve immediately.

Notes

Four hours of chilling. The chili powder is not a mistake — it lifts the cacao rather than making it hot.

Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.