If you're short on time, these are great with regular whipped cream instead of cashew cream.
You won’t believe this silky chocolate mousse is completely vegan and refined sugar-free.
1 large avocado, pitted and peeled
2 tablespoons almond butter
¼ teaspoon vanilla powder or vanilla extract
¼ cup brown rice syrup
¼ cup maple syrup
¼ cup raw cacao or unsweetened Dutch-processed cocoa powder
¼ cup almond milk
¼ teaspoon liquid stevia
2 tablespoons coconut oil
½ – 1 cup cashew cream
for the cashew cream:
1 cup organic raw cashews, soaked in water, covered, for at least 2 hours
½ cup filtered water
1 tablespoon plus 1 teaspoon maple syrup
a pinch of salt
½ teaspoon vanilla powder or vanilla extract
1. In a blender or food processor, combine the avocado, almond butter, a large pinch of salt, vanilla powder, brown rice syrup, maple syrup, cacao, almond milk, stevia, and coconut oil and blend for 2 minutes, or until very smooth. Divide among 4 ramekins; cover and refrigerate for at least 1 hour.
2. Serve topped with a dollop of cashew cream and a pinch of sea salt.
to make the cashew cream:
Drain the cashews, then transfer them to a high-powered blender, add the remaining ingredients, and blend until smooth, about 2 minutes.