Dark Chocolate Avocado Mousse
4 tsps of raw cacao powder
2 tsps MCT oil (you can substitute organic unrefined coconut oil if you don’t have MCT)
3 minced medjool dates
1 Tbsp raw honey
Process all ingredients in a food processor until smooth. Store in the refrigerator for 2 hours before serving. If you store your avocados in the refrigerator all night, you will need to leave the mousse in the refrigerator for only 20 minutes.
This mousse is very versatile. I like layering it into a parfait or topping it with fresh berries, shredded coconut, and a drizzle of honey.