recipe WEDNESDAY: Chocolate Avocado Mousse

Chocolate Avocado Mousse

1/2c crushed dark chocolate

1/2c and 2tbsp room temperature full fat coconut milk

4 ripe avocados, with pits and skins removed

1/2c honey

1/2c cacoa powder (can substitute with cocoa powder, you can read the difference here)

1tbsp maple syrup

1tbsp vanilla extract

sea salt, to taste

Melt chocolate by using a double boiler until smooth, stirring constantly. Set aside to cool for 5 minutes.

Combine remaining ingredients in a food processor and blend until smooth. Refrigerate until firm, approximately 45 minutes. Serve immediately.