Mexican Chocolate Avocado Mousse {Vegan, Paleo}

Step 1

Place dates in small bowl and cover with purified water for 30 to 60 minutes. This helps created a thick and silky texture. Discard water when done soaking. The dates help thicken the mousse. Short on time? Replace dates with maple syrup.

Step 2

Next, in a food processor or a blender, blend together avocados (sliced in half), cocoa powder, almond milk, vanilla. Pulse until creamy. Then add in your spices and pinch of sea salt.

Step 3

Pour into small cups or ramekins and refrigerate for 25 minutes or longer.

Step 4

While the chocolate avocado mousse is setting, make the whipped cream.

Step 5

To make Coconut Whipped Cream: Start with a 15 ounce can of chilled coconut cream (chilled overnight so it can solidify). Drain the water from the can and place the solid cream in a large bowl or stand mixer. Add your cinnamon spice and whip until soft peaks form. Fold in sweetener of choice.

Step 6

Store coconut whipped cream in fridge (covered) until you’re ready to serve the mousse. Short on time? Use heavy whipping cream if you can tolerate dairy or vegan whipped cream (pre-made).

Step 7

Once ready to serve, place a few spoonfuls of coconut whip on top of each chocolate avocado mousse cups. Sprinkle with dark chocolate shavings. Enjoy!