I love avocados, but they can get expensive in my city, so when I do buy them, I tend to buy them in bulk. The problem with that is that when you buy a ton of avocados in a bag, they all ripen together at the same time — inevitably leaving you in an avocado frenzy, anxious to use them all up in one go.
Don’t get me wrong, I love avocados, but I’m only one girl, and I don’t eat THAT much avocado toast. Not only that, but avocados tend to go bad SO FAST in my house and I can never use them up during their prime!
Luckily, I figured out a way to make use of those imperfect bagged avocados.
You know the ones I’m talking about. The ones that are slightly brown, a little mushy, and totally non-Instagrammable??
Yeah, those ones. Well it turns out they actually make a great chocolate pudding! I’ve made chocolate mousse before with soft tofu and it turned out so well, but this avocado mousse is extra delicious because of its naturally silky smooth texture and easy blend-ability. And, if you add enough cacao powder, you can’t even taste the avocado either! Just a super soft, decadent chocolate pudding.
This recipe only requires five basic ingredients. And two (or three) happy eaters. 🙂
Try it today on those non-Instagrammable avo’s of yours!
You can thank me later.
The Mindful Strawberry
2 avocados, peeled and pitted **FUN TIP: Add this chocolate mousse into a vegan pie crust and top with coconut whip for a deliciously decadent chocolate pie.
Easy Vegan Chocolate Mousse
1/2 cup raw cacao powder (add more or less, if you like it more/less rich)
1 tsp. pure vanilla extract
1-4 tbsp. maple syrup (or desired sweetener, to taste)
1/3 cup unsweetened almond milk (use more if needed for desired thickness)
*Note: The mousse will keep in the fridge for a couple days but always tastes best fresh! 🙂 It is avocado, after all.
2 avocados, peeled and pitted
**FUN TIP: Add this chocolate mousse into a vegan pie crust and top with coconut whip for a deliciously decadent chocolate pie.