Avocado Chocolate Mousse

By Tess Bredesen, Cognitive Nutrition Director at Thrive, Cognitive Health Nutritionist, National Board Certified Health & Wellness Coach

INGREDIENTS

1 can Coconut Milk, Unsweetened

1 1⁄2 Large Avocados, Ripe

1⁄4 c Cacao Powder

1⁄2 c Nuts (I use a mixture of hazelnuts, walnuts, and almonds)

1 tsp Pure Vanilla Extract
1/8 tsp Sea Salt
Dash of Ground Cinnamon (to taste) 2-6 Tbsp Monk Fruit (to taste)
Few Drops of Stevia and/or Monk Fruit

Optional: 3-5 Squares Lily's Extra Dark Chocolate, Melted (for extra chocolate flavor)

PREP

1. Add nuts to a blender. Pour in just enough coconut milk to cover the nuts. Blend on high, scraping down as you go, until consistency is like peanut butter.

2. Add all other ingredients. Start out with a small dash of stevia or monk fruit. Blend on high, scraping sides down as you go.

3. Taste, and add more sweetener until you reach your desired sweetness level.

4. Once the flavor is right, blend a few more times on high, until texture is
   smooth. Consistency at this point will be more liquidy, like pudding (and not yet fluffy like mousse).

5. Transfer mixture to a container. Refrigerate overnight, or, for a quicker result, freeze for a few hours, removing from freezer and stirring every 30 minutes, until texture is fluffy and thick like mousse.