Mexican Avocado Chocolate Mousse
2 avocados
1 teaspoon vanilla
¼ cup unsweetened cocoa
¼ cup honey or 100 percent maple syrup
1 teaspoon chili powder
Almond milk to thin
1 can coconut cream
Sprinkle of cinnamon
Place all ingredients in food processor and blend until smooth and creamy, adding almond milk as you process. Adjust taste with honey. Blend coconut cream with immersion blender until well incorporated and top Mexican Avocado Mousse with it. Sprinkle with cinnamon.
Terri Wemlinger
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