Beets Cafe: Chocolate Mousse

Makes 6 servings

Ingredients:

• 1/2 cup medjool dates, soaked
• 1/2 cup agave nectar or maple syrup
• 1 tsp vanilla extract, optional
• 1 1/2 cups mashed avocado (3 avocados)
• 3/4 cup organic cocoa or carob powder
• 1/2 cup water

Place dates, agave nectar, and vanilla extract in a food processor and process until smooth.  Add the mashed avocado and cocoa powder and process until creamy.  You may need to stop and scrape down the sides of the bowl with a spatula a few times.  Add the water and process until smooth.  Serve at room temperature or chilled.  Stored in a sealed container in the fridge the Chocolate Mousse will keep up to 3 days and 2 weeks in the freezer.

Fudgesicles: Freeze the chocolate mousse in ice cube trays. Thaw for 5 minutes before serving.

Chocolate Sauce or Fondue: increase water to 1 cup

See relevant blog post here.