decadent chocolate mousse

don’t tell your guests how you made this!

4 ripe avocados 

1 1/2 cacao powder (I like raw)

1 cup agave nectar, maple syrup or honey (or to taste – I like mixing all three)

1/4 (melted if its not soft) coconut oil 

1/4 water

blend in a power blender and enjoy.

The key is to add enough sweetness to offset the taste of the avocados and enough cacao powder to change the color.  Adjust quantities as needed (avocados vary in size)

Keeps in the fridge for up to a week 🙂

Recipe from Rawlicious by Peter and Beryn Daniel