Cacao Mousse with Coconut Vanilla

Cacao Mousse with Coconut Vanilla

Wait till this magic melts in your mouth, it’s like tasting a bit of heaven! Whew, I mean.

Makes 1 small ramekin

1 ripe avocado

1/4 cup cacao powder

sea salt

1/4 teaspoon vanilla extract

1/4 cup maple syrup

3 pitted and soaked medjool dates

generous splash of date water or nut milk

1/4 cup soaked and drained pumpkin seeds

2 tablespoons coconut oil

1. Soak dates and pumpkin seeds in warm water for at least 15 minutes

2. Combine all ingredients into food processors

3. Slowly add either date water or any type of nut milk until consistency is creamy

4. Place in ramekin cup, cover

5. Refrigerate for at least 1 hour

6. Add toppings and enjoy

Topping ideas:

• Crispy Coconut Rolls

• Hail Merry Pure Vanilla Bites

• Cashew Sweet Cream

• Melted cacao chocolate chips

• Fresh fruit or berries

• Shredded coconut

• Toasted nuts

• Gelato or nice cream

Want to learn more about cacao?

The Difference Between Cocoa and Cacao: One is processed while the other is raw written by Jennifer Murray from TheSpruceEats.com

Inspired by GP’s Chocolate Mousse recipe