I used to hate avocados. There. I said it. I feel like avocados are a strange food to dislike. Then again, my aunt doesn’t like chocolate, so I guess I’m not the only weirdo. Anyway, I don’t know what happened exactly, but after I had Hamling I loved avocados (and onions for some reason). I finally understood how my parents could just eat them with a spoon.
Now, after Hamlette, I cannot have enough avocado in my life. If there is something that has avocado in it or on it, I am far more likely to eat it than anything else put in front of me.
I also can’t get enough chocolate. Chocolate is the most amazing thing, it makes me happy to eat. Particularly truffles. AlterEco makes the best dark chocolate truffles I have ever had (from a store).
So here’s a recipe that is pretty much the best. But wait, avocados and chocolate? How could that possibly be good?
This also makes an excellent frosting or cake filling. This is the best paleo, vegan chocolate frosting you will ever make. On top of that, you pretty much can’t mess it up. It’s too easy to mess up. Which is great news for me because I fail at frosting on a regular basis.
Paleo, Vegan Chocolate Mousse
1/2 cup cocoa powder
1/4 cup maple syrup
1 teaspoon vanilla extract
- Place avocados, cocoa powder, maple syrup and vanilla in the bowl of a food processor. Process until smooth.
- Taste. If it isn’t sweet enough, add more syrup, or a spoonful of honey.
Store for up to 3 days in the fridge. If you make this ahead the vanilla will bloom as it sits in the fridge and it will be extra delicious.