Avocado Chocolate-Coffee Mousse

The trials and tribulations of ripening a perfect avocado in the desert. The struggle is real. One minute it’s almost ready and an hour later it’s overripe. The trick is to be so hyper aware that you look like you’re waiting for an egg to hatch.

I love avocados and I eat them a couple of times a week. In my world they go with everything. For 26 years, I was able to get them from local farmers in California or pick them from a neighbors tree. On occasion a friend would call and beg me to take them off their hands. A mature avocado tree can produce up to 300 avocados in one year, that’s more than even I could eat…but I might try.

Avocado makes a great base for this mousse and by the time you throw all the other ingredients together, you will never know its there. While the chocolate and/or coffee is strong enough to change the flavor of anything, adding matcha and vanilla bean is more subtle in flavor, but it’s also a great option.

RAW VEGAN RECIPE: Avocado Chocolate-Coffee Mousse

Avocado Mousse:

1 ripe medium avocado

a tsp coconut manna (optional, it gives it a slight sweetness and thickens it slightly)

1 tblsp raw cacao

2 tsp instant coffee (optional if you’re a super strict raw person, you can use a raw alternative like yerba matte)

1 tblsp maple syrup

Mash all ingredients together with a fork. You can blend it, but if the avocado is ripe, you should be able to mix easily by hand. Place in refrigerator for about 2 hours.

Coconut Creme Fresh

1/2 cup raw young coconut meat

1 tblsp raw young coconut water

1 tsp raw sugar

Whip ingredients on high. If it’s too stiff add a little more coconut water, if you want it thicker add more coconut meat.

Float mousse in creme fresh and garnish with your favorite berries or mint.