This recipe comes from the March 2010 issue of Vegetarian Times, and it is a winner. What makes it so, you wonder? Two words. Chocolate. Avocado.
Live Chocolate Mousse
3 Haas avocados
1/4 cup plus 2 tbs raw agave nectar
1/4 cup plus 2 tbsp raw cocoa powder
3 tbsp raw almond butter
1 tsp lemon juice
Pinch cinnamon
Pinch nutmeg
1/2 tsp of almond or vanilla extract, optional Puree ingredients in food processor until smooth and creamy. Transfer to bowls, and serve immediately.
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