Author: Lee
Cook time:
Total time:
Serves: 4
Quick and easy! For no-fail results, make 12-24 hours in advance. Adapted from the “Live Chocolate Mousse” recipe in Mark Reinfeld’s and Jennifer Murray’s cookbook, The 30 Minute Vegan. Note: ingredients in my adapted recipe may not be completely vegan or “live.” (“Live” = no ingredients cooked or heat-treated).
INGREDIENTS
- 3 ripe avocados, peeled and sliced
- ¾ cup agave nectar (I used the amber variety)
- 1 tsp fresh lemon juice
- ¼ cup + generous pinch of cocoa powder (more to taste)
- ¼ cup peanut butter
- pinch of cinnamon
- 1 tsp vanilla extract
DIRECTIONS
- Combine all ingredients in a food processor until velvety smooth.
- Refrigerate for 12-24 hours. Serve topped with banana slices and halved peanut butter cups to really wow ‘em!
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