Ingredients
- 2 ripe avocados (about 1 cup mashed)
- ¼ cup raw cacao powder
- ¼ cup maple syrup (or honey for non-strict paleo)
- ¼ cup coconut milk (full-fat canned)
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- Optional Add-ins: 2 tablespoons coconut cream, 1 tablespoon almond butter, ½ teaspoon cinnamon, ⅛ teaspoon cayenne pepper, 1 tablespoon espresso powder, 2 tablespoons dark chocolate chips, 1 teaspoon orange zest
Instructions
- Slice and remove the pits from the avocados, then scoop the flesh into a blender or food processor.
- Add raw cacao powder, maple syrup, coconut milk, vanilla extract, and sea salt. Add optional add-ins like cinnamon or espresso powder if desired.
- Blend on low speed to combine, then increase to high speed and blend for 2-3 minutes until smooth and creamy. Stop to scrape down the sides if needed.
- If the mixture is too thick, add more coconut milk, 1 tablespoon at a time, until you reach the desired consistency.
- Chill the mousse dip in the fridge for 30 minutes to allow the flavors to meld. You can serve it immediately, but chilling enhances the texture and flavor.
- Serve with fresh fruit like strawberries, apple slices, or banana coins, or use it as a topping for grain-free cookies or coconut chips. Enjoy!
Notes
Ensure your avocados are ripe for the best texture and flavor. This dip can be made ahead and stored in the fridge for up to 3-4 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Paleo, Dairy-Free