A chocolate mousse recipe that has become one of our favorites, by raw food chef Jennifer Cornbleet.
1⁄4 cup pitted medjool dates, soaked
1⁄4 cup pure maple syrup or agave nectar
1⁄2 teaspoon vanilla extract (optional)
3⁄4 cup mashed avocados (1 1⁄2 avocados)
1⁄4 cup plus 2 tablespoons unsweetened cocoa or carob powder
1⁄4 cup water
Place the dates, maple syrup, and optional vanilla in a food processor fitted with the S blade and process until smooth. Add the avocado and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Add the water and process briefly. Stored in a sealed container, Chocolate Mousse will keep for three days in the refrigerator or two weeks in the freezer. Serve chilled or at room temperature.