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1
Combine the avocados, water, vanilla, and salt in a highspeed blender or a food processor.
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2
If you dont have a highspeed blender, use the food processor here, not a conventional blender.
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3
Blend until smooth and combined, using the tamper if necessary with the high-speed blender.
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4
Add the dates and blend again until well-combined and smooth.
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5
You will need to use the tamper here with the blender.
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6
Add the cacao powder, put on the lid (so you dont get dusted in chocolate!
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7
), and blend again until smooth.
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8
Taste for sweetness and add stevia, if desired.
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9
Serve immediately.
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10
Store leftover mousse in an airtight container in the refrigerator for up to 1 day.
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11
Substitutions:
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12
Dates: 1/3 cup maple syrup or coconut nectar (reducing or omitting the water)
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13
Cacao powder: unsweetened cocoa powder or carob powder
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14
Variations:
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15
Lower-Fat Chocolate Mousse: Use only 1 1/2 avocados (about 1 1/2 cups chopped flesh), add 1/3 cup plain or vanilla nondairy yogurt, and reduce the water or milk to 1/4 cup.
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16
Mexican Chocolate Mousse: Add 1/4 to 1/2 teaspoon ground cinnamon and a pinch of cayenne pepper.
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17
Mocha Mousse: Use strong brewed coffee or espresso in place of the water or nondairy milk and add 1/4 teaspoon coffee extract, if desired.
