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Ingredients
- 1/2 cup avocado, mashed (about 1 medium avocado)
- 1/4 cup unsweetened full fat canned *coconut cream If you can’t find thick coconut cream then refrigerate a can of coconut milk for a few hours or overnight. Then when you open it you’ll have the cream on the top. Save the liquid part to use in your smoothies.
- 1 Tbsp. coconut oil melted
- 3 Tbsps. agave nectar or real maple syrup (*sugar-free: use a few drops stevia to taste or 1/4 cup Allulose)
- 1/2 Tbsp. non-alcohol vanilla extract
- 1/8 tsp. Sea Salt
Ingredients
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Instructions
- In a small food processor blend the mashed avocado, scraping down the sides of the food processor as needed.
- Add to the avocado mixture the coconut cream, coconut oil, sweetener, vanilla extract, cocoa powder, and sea salt. Purée until fully blended.
- Transfer the mousse to individual bowls and store in the fridge until ready to eat.
- Remove from refrigerator and let sit for a few minutes before topping to serve. Optional topping: So Delicious Coco Whip or Reddi Wip non-dairy whipped cream (coconut or almond) and fresh raspberries. Garnish with a mint leaf.
Recipe Notes
• Free of: Wheat, Gluten, Grains, Dairy, Corn, Soy, Egg, *Nuts and Refined Sugar.
• All EFVD/GFVD lifestyle programs friendly! Vegan and Paleo.
• Candida Diet – substitute agave with stevia to taste. Do not use cream topping.
*Note: Coconut is not a botanical nut; it is classified as a fruit, even though the Food and Drug Administration recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut.