Dark Chocolate Mousse


  • 2 ripe avocados, large
  • 3 tablespoons coconut cream (the solid part in a can of chilled full-fat coconut milk)
  • 2 tablespoons brown rice syrup (or local raw honey)
  • 3 tablespoons pure cacao powder
  • 1 tsp vanilla
  • 1/2 tsp cinnamon 
  • Cacao nibs (optional)
  • Himalayan sea salt (for topping)


  1. Place avocados, coconut cream, syrup, and cocoa powder in a small food processor. Then, whirl until smooth. You my have to stop a few times to scrape the sides. Chill in refrigerator for about 30 minutes before serving. Top with cacao nibs and Himilayan sea salt.


Personally, I like to top with a glob of peanut butter, because PB & Chocolate is my favorite thing!  Just make sure the peanut butter is organic and has no ingredient except peanuts!