Chocolate of the Gods Mousse with Raspberries and Mint

• From: The Balanced Plate

Ingredients

• 2 cups Hass avocados (about 2)

• 1/2 cup plus 2 tablespoons maple syrup

• 2-4 Tbs organic evaporated cane juice or organic sugar (optional, for the sweeter tooth)

• 2 Tbs Omega Nutrition coconut butter (optional)

• 1-2 tsp nonalcoholic vanilla extract

• 1 tsp balsamic vinegar (aged balsamic is best)

• 1/2 tsp shoyu (soy sauce)

• 1 cup pure cocoa powder (Green and Black's is choice)

• 1 pint raspberries

• handful of fresh mint leaves, chopped

• Scharffen Berger's Cacao Nibs (optional, for garnish)

Imagine a world where decadent chocolate mousse has real value, grows beautiful skin and hair, and is actually good for you! Welcome to the rest of your life. This recipe has evolved with me over the years to become a signature dish. By the way, put this mousse in an ice cream maker and it is insane.

Directions

• In a food processor, blend the avocados, maple syrup, cane juice or organic sugar (if used), coconut butter (if used), vanilla, balsamic, and shoyu until smooth and creamy.
• Add the cocoa powder and blend until smooth. Sifting the cocoa powder before adding it is a good idea to prevent lumps. A simple metal strainer works well.
• Distribute half of the raspberries evenly among 4 to 8 wine goblets or martini glasses.
• Follow with a dollop of mousse, a sprinkle of mint, the remaining raspberries, and more mint. Top with cacao nibs, if desired.