How is everyone doing after the epic eclipse day? Nashville was in the path of totality and I thought the entire event was just magical. Time stood still for a couple of minutes and I’m so grateful for this experience. It kind of makes you realize how small we are in the big scheme of things.
Last week, I made this chocolate avocado mousse with a crunchy coconut topping and base. It was the perfect snack after work. Cold, creamy, easy to make, good for you, and tasty.
The base ingredient for this recipe is : avocado. Avocados are packed with nutrients such as vitamins, healthy fats, and fiber.
This recipe is light and rich at the same time and only requires a few ingredients. It makes a yummy snack or dessert.
These recycled glass baby jars are perfect for storing snacks and desserts.
Chocolate Avocado Mousse
Ingredients:
Crunchy Coconut Base and Topping
1/3 cup shredded unsweetened coconut
1/4 cup cocoa powder
1/4 cup some honey , agave, or maple syrup
Avocado Mousse
2 avocados
2 frozen bananas
1/2 tsp vanilla
1/2 cup honey
1/4 cup melted coconut oil
Chocolate Avocado Mousse
1/4 cup cocoa powder
Directions:
Combine coconut base and topping ingredients and fill base of jars.
Mix ingredients for avocado mousse. I used my blender.
Top base with half of mousse.
Add cocoa powder to remaining mousse. Blend and add to jars.
Top mousse with remaining coconut topping.
Leave in fridge for at least one hour. Overnight is best.