3 oz dark chocolate
1/4 cup cocoa powder
1/2 cup date syrup
1 cup coconut milk, along with cream
2/3 of a ripe avocado
1 tsp vanilla extract
dash of sea salt
In a medium size sauce pan, add dark chocolate, cocoa powder, date syrup, coconut milk, vanilla and salt. Stir over low heat just until chocolate melts. Remove from heat.
Emulsify avocado into chocolate mixture until smooth using hand blender. If you do not have a hand blender, you can use a regular blender.
Pour mixture into individual ramekins or serving cups. Garnish with sifted cocoa power or shaved chocolate.
This simple and decadent mousse by Private Chef Anna Davis, is not only vegan and paleo, but full of healthy fats and antioxidants.