Thanks to Gail for providing the recipes this weekend!
4 ripe avocados
1 cup agave nectar
1 tablespoon pure vanilla extract
1 cup unsweetened cocoa powder
Cup open avocados and scoop out the insides. Combine with other ingredients and blend until smooth. I tried blending everything in a blender first, but it kept getting stuck, so I transferred everything to a mixing bowl and used an electric mixer, which took care of all the small avocado chunks.I would recommend cutting the avocado into small pieces to make it more manageable. Would probably work well in a food processor also. Though using avocados as a dessert base may sound odd, they provide a creamy texture with just a hint of exotic flavor. I often find vegan desserts to be dry and bland, but this mousse was excellent, especially when served with fresh berries. And with heart-healthy monounsaturated fats, which help lower cholesterol, it’s 100% guilt-free!