Chocolate and avacadoes, I know. I thought that sounded like the strangest combo ever as well. Until this evening when I made this.
3/4 cup Raw Cocoa Powder (I used Green & Black brand)
1/3 cup Agave Nectar
Pinch of Sea Salt
1Vanilla Bean (I didn’t have one, so I used the flavoring about 1 1/2 tsp.)
1/2 cup Water
The recipe also mentions adding 2 tsp. of cinnamon if you prefer, I didn’t this time. Makes me want to go and watch the movie Chocolat again.
Put everything into a food processor, except the water. Slowly add the water. The more water you add, of course the thinner it will become. I used the entire 1/2 cup above. After tasting it, it was still too bitter for me, so I added more sweetener. I think next time I’ll add less cocoa as the brand I used was really strong. I suppose bigger avacadoes might be the ticket as well. I had the smaller ones here at home.
This whipped up a smooth, light, creamy mousse. I was tasting this and thinking how good it would be on vanilla ice cream, or mixed in with plain yogurt. I guess you could thin it out with more water and have a nice sauce as well. Looking forward to my yummy organic treat the rest of the week. Just a few spoonfuls take away the chocolate craving. And what a great alternative to those avacadoes that at times tend to ripen so quickly.