Serves 6

This is a yummy alternative to dairy based mousse and it can be used as a pie filling if desired.

Ingredients

• 3 medium to large ripe avocados (Avocado sizes can vary so adjust ingredients below to desired taste adding more cocoa or dates)
• ⅔ cup Iranian or Medjool dates, soaked in hot water for at least 30 minutes; reserve soaking water
• ⅓—½ cup raw cocoa powder or Camino Dark cocoa powder
  (It’s a fabulous source of anti-oxidants, iron and magnesium)
• ⅓—½ cup date soaking juice and/or strong coffee Espresso—I use a combo of both
• 2 tbsp maple syrup, or to taste
• 2 tbsp Maison Orphee extra virgin coconut oil, (Warmed to liquefy by placing jar in hot water)
• Brandy and chocolate curls, to serve. A few fresh berries are also a nice addition.

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 to achieve desired consistency.

2Taste and adjust sweetness and chocolate intensity to personal preference using additional cocoa powder and maple syrup. Blend to incorporate and chill for at least one hour over overnight.

3To serve: Spoon the mousse into small martini or champagne glasses, drizzle with a little brandy (or maple syrup, Kahlua etc.) Top with chocolate curls and berries.

If using as a pie filling, the recipe below makes an ideal crust.

Cocoa Coconut crust

• ⅔ cup Camino Organic cocoa powder (or Nativa raw cocoa powder)
• 1¼ cup almonds, ground (A calcium rich ‘alkaline’ protein that will not cause inflammation)
• ⅔ cup Mid Eastern or Medjool fresh dried dates, pitted (Mineral rich source of carbs)
• 2 tbsp Maison Orphee extra virgin organic coconut butter (This med chain saturated fatty acid is fabulous for endurance athletes for it provides an easily accessed source of energy)
• 1 tsp real vanilla extract, optional and ¼ tsp sea salt

Directions

1Process dry ingredients, add dates and vanilla and puree until well blended

2Add remaining ingredients to food processor and process until mixture sticks together. Press into a spring-form pan and chill while preparing the mousse