Makes 4–6 servings

Ingredients

• 2–3 med large ripe avocados
• ½–⅔ cup Iranian or Medjool dates, soaked in hot water for at least 15 minutes; reserve soaking water
• ⅓–½ cup dark Camino cocoa powder or Swiss process
• 2 tbsp virgin coconut oil, melted www.maisonorphee.com
• ⅓–½ cup reserved date soaking juice or strong coffee (espresso) or organic coconut milk
• 2 tbsp maple syrup, or to taste

Quantities vary to appease your taste buds and accommodate avocado size variations/textures.

To serve: fresh berries and mint leaves, brandy, ground coffee, chocolate shavings…

Directions

1Combine all ingredients except maple syrup in a powerful blender or food processor and puree with stop and start motions, scraping sides down until texture is creamy and smooth. You may need to add more of the soaking juice or espresso if using, to achieve desired consistency.

2Taste and adjust sweetness to personal preference using additional maple syrup if needed.

3Blend to incorporate and chill for at least one hour over overnight.

4Spoon the mousse into serving glasses and top with a drizzle of brandy (or maple syrup) and top with chocolate curls or a sprinkle of ground coffee beans and tops with a few fresh berries and a sprig of fresh mint.

I have made this recipe many times and often vary a little here and there. Trust your own taste buds and vary it accordingly. It’s a fabulous alternative to regular chocolate mousse. Sure, it’s not as decadent however, this Vegan version is rich in antioxidants, healthy fats and fiber. You even get a little protein grams from the chocolate and avocado so enjoy.

Photos: Melissa Menzies