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Easy Chocolate Avocado Mousse Recipe! #tipit
Food & Drink
½ cup or 100g organic bittersweet vegan chocolate chips (70% cacao)
1 ripe avocado (200g or ¾ cup, pitted and pulp scooped out )
2 tbls or 30g rice malt syrup / maple syrup or agave (or more according to your taste)
3 tsps pistachio meal
½ tsp vanilla extract (optional)
to garnish: coconut flakes and pistachio meal or chopped nuts
Halve the avocado and scoop the pulp.
In a food processor, blend the avocado pulp until smooth and creamy.
Add in vanilla, rice syrup or agave and pulse until smooth. Scrape down the sides with a spoon or a spatula when necessary.
Melt ¼ cup of chocolate chips in a bowel placed over a saucepan of simmering water. Make sure the bowl doesn’t touch directly the hot water. When it’s melted, add remaining chocolate chips and stir until smooth. (You can melt the chocolate chips in a microwave for 30 seconds, but it’s not the healthiest choice).
Pour melted chocolate into blender and pulse until smooth.
Add in pistachio meal and blend for few more seconds.
Place in a sac à poche and serve in small ramekins or glasses.
Garnish with coconut flakes and pistachio meal or use it as a frosting for cupcakes or for your decadent cake.You can even spread it on sliced bread.
Store in a tightly cover container and refrigerate for up to 1 day. Whip the mousse before using if refrigerated.