Nutritional Wisdom with Carly Pollack

Avocado Chocolate Mousse

Adapted from Cork and Fork Parties 

1 ripe avocado, cut into chunks
1/4 cup raw cocoa powder
1/4 cup grade B maple syrup
1 tbsp coconut oil
1 tsp vanilla extract
1 can coconut milk, chilled

Place avocado, cocoa powder, grade B maple syrup, coconut oil and vanilla extract into your food processor and blend until smooth. Scoop out the chilled top portion of the coconut milk aka coconut cream (you'll be left with coconut water at the bottom) and place into a bowl. On high, beat the coconut cream until fluffy (about 5-6 mins). Scoop chocolate cream into coconut cream and fold until blended completely. Serve chilled and top with your favorite berries!

2-4 servings