Ingredients:
1 tablespoon instant espresso powder (or use less for less intensity)
3 tablespoons hot (simmered) water
2 large ripe Hass avocados, pitted, quartered, and peeled
1/3 cup unsweetened natural cocoa powder
4.5 ounces pitted dried dates (about 20 dates)
1 1/4 teaspoons pure vanilla extract
1/4 teaspoon sea salt
Instructions:
1. Stir the espresso powder into the hot water until it dissolves.
2. Place the avocados, cocoa powder, dates, vanilla extract, salt, and espresso
mixture in a food processor. (Hint: The fresher/juicier the dates, the creamier the
results.)
3. Cover and blend on high speed until smooth and creamy, at least 8 minutes to
fully puree the date skins, scraping down sides of food processor bowl as
necessary. (Note: Mixture will be warm.)
4. Transfer the mousse to small dessert dishes or short cocktail/martini glasses. Chill
at least 2 hours to allow flavors to mingle and mellow. This is important, so don’t
skip this step! Serve as a snack pudding.
Serving suggestion: To serve as a dessert mousse, top with whipped cream and
shaved dark chocolate.
Serves: 3
Protein: 4.6g
Calories: 297