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Dairy-Free Chocolate Mousse

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Leah Putnam, Level 3
Leah Putnam
Healthy chocolate mousse without dairy!? Where else can you treat yourself to a creamy and smooth chocolate mousse without worrying about your health? Grokker presents to you this Premium video with Raw Food Expert Leah Putnam who uses mashed avocado to make what she calls a "living chocolate mousse". Start living healthy today and try this dessert recipe!

Cooking Recipe

Servings: 6

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 *Substitute carob for chocolate. (If you wish to)
1/2 cup water

1. Take the Medjool dates and take the seeds/pods out and then soak them with water overnight. Save the water that it was soaked in.

2. Now add the overnight soaked 1/2 cup of medjool dates, 1/2 cup of agave nectar, and 1 teaspoon of vanilla extract in a food processor and process them well.

3. Once it has been processed add in 1 & 1/2 cup mashed avocado and process it more. Once it is nice and creamy add in 3/4 cup of organic cocoa or carob powder and blend it more.

4. To get it to a mousse consistency add in 1/2 cup of water or the water that the dates were soaked in and blend some more.

5. Now serve it in a cup and with whatever fruits you want or by itself. Serve it at room temperature or chilled.

6. You can store it in a sealed container in the refrigerator for 3 days in the refrigerator or a 2 weeks in the freezer.

Note Can also serve as a fondue to dip fruits, layered in a parfait glass with cashew cream and sliced strawberries, filling for pie or tart and topped with raspberries or sliced strawberries.

Vegan Chocolate Mousse
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