Perfect for your favorite Valentine, Chocolate Mocha Mousse is so rich and creamy that nobody will suspect that it’s completely grain, dairy and egg free!
Chocolate Mocha Mousse
2 ripe avocados
4 T coconut oil, melted (buy quality coconut oil here)
4 T *dutched cocoa powder (this is the cocoa powder I use)
12-14 drops liquid stevia (buy liquid stevia here)
1/4+ cup honey (to taste)
1 tsp powdered espresso (VIA Starbucks is preferable)
1/4 tsp sea salt
Melt coconut oil and honey over low heat until liquid, but not warm. Add all ingredients to a high powered blender. Blend until smooth. Taste, add more sweetener if desired.
Portion into fancy glasses and refrigerate for at least 2 hours.
Drizzle with maple syrup if desired sweetness has not been achieved after mousse has been refrigerated.
*regular cocoa powder can be used in place of dutched cocoa powder