Friday, June 22, 2012

Gingered Chocolate-Avocado Mousse



This is so easy and deceptively rich. I am not sure that it actually qualifies as RAW because to make a syrup you have to heat sugar higher than the 118 cut-off temperature of raw foodists. Oh, well. It is vegan. And it is delicious.

3 ripe avocados*
1 C ginger syrup
1 C unsweetened cocoa powder
1 T pure vanilla extract

*'Ripe' for this recipe means that when you press the avocado, your finger makes an indentation.

Place all the ingredients in a large mixing bowl. Use a hand blender to completely incorporate and whip all of the ingredients into a creamy consistency.

Spoon the mixture into individual serving cups and chill until ready to serve.

Riley thought that this might make a nice cupcake frosting. Hmmmm...it's possible. I'll have to give that some thought.

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