the mousse with a coconutty twist. if you'd like to skip the blabbity blah, then just scroll to the bottom for the recipe. I promise my feelings won't be hurt.

I love the avocado mousse recipes I’ve seen with just avocado, raw cacao, agave/honey, and water. But I also am in love with coconut, so I thought I’d breed the two. I also happened to be making pistachio guacamole for a dinner party that evening, so I put chopped pistachio on top and it was a delight! The women at the yoga dinner party were raving about the pudding (pictured).

The next time I made it I thought it would be cute to put the pudding in “alligator pear” shells (avocado shells!) and it turns out that was kind of a good idea. My father-in-law who’s the biggest sweet-eater ate it and said it tasted just like the pudding snack packs. If people eat my food who are used to eating processed stuff and say it tastes great, then I do a little cartwheel.

I surprised my mom today with a #plantpowered lunch for her birthday and she looked like a kid on Christmas morning when she ate the pudding. Actually, I think her words were, “it tastes naughty”. My job is done, I thought.

“All you need is a little food processor & the five ingredients listed below… and whatever you’d like to top it with! ”

avocado chocolate mousse

*with a coconutty twist, yo

Makes (3-4) ½ cup servings

1 ripe avocado
¾ cup cacao powder
Pinch of sea salt
½ cup coconut milk
2-3 Tbsp Agave nectar (or honey)

Place all ingredients into a food processor or blender. Blend until fine & spoon into dishes (or avocado shells!) to chill. Serve cold & feel free to add fresh fruit or pistachios for a topping.

Even Linzi said "zoiks, Batman, this pudding is this bomb-teezy!"