Chocolate Mousse

A chocolate mousse recipe that has become one of our favorites, by raw food chef Jennifer Cornbleet. 

  • 1⁄4 cup pitted medjool dates, soaked

  • 1⁄4 cup pure maple syrup or agave nectar

  • 1⁄2 teaspoon vanilla extract (optional)

  • 3⁄4 cup mashed avocados (1 1⁄2 avocados)

  • 1⁄4 cup plus 2 tablespoons unsweetened cocoa or carob powder

  • 1⁄4 cup water

  • Place the dates, maple syrup, and optional vanilla in a food processor fitted with the S blade and process until smooth. Add the avocado and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Add the water and process briefly. Stored in a sealed container, Chocolate Mousse will keep for three days in the refrigerator or two weeks in the freezer. Serve chilled or at room temperature.

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