Chocolate Mousse Topped with Sliced Almonds and Cacao Nibs

I first saw the idea of combining cocoa powder and avocado in Girl Gone Primal's Choc Avocado Mousse. I'd made variations on it a few times since then. It had been a while since I'd given it another go, but this time it turned out especially tasty. My preschooler loved it packed in her lunchbox, and I'll admit that I very much enjoyed the rest for breakfast! :)

There are some great reasons to give this simple desserty dish a go:

• You don't need to worry about avocados oxidizing and turning the dish an unappetizing shade of brown - the cocoa powder already makes it a rich chocolatey brown from the get-go! Thus it is great for making ahead, even for packed lunches.
  
• Overripe avocados - which might otherwise be tossed - are perfect for this purpose - the especially soft, ripe ones make the lightest, fluffiest mousse.
  
• You get a good dose of fat and antioxidants, with a little sweetness. Adjust the sweetness by adding or subtracting honey according to your dietary requirements and taste!

Chocolacado Mousse
Serves 2 generously

Ingredients
2 avocadoes, very ripe
2 tablespoons honey
2 tablespoons cocoa powder
1 tablespoon vanilla extract

Directions
Combine ingredients in a food processor or blender and blend thoroughly. Serve topped with sliced almonds and organic unsweetened cacao nibs, or the nuts and fruit of your choice.


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