This recipe for creamy chocolate mousse comes from Equal Exchange Co-op and features fair trade ingredients. It’s also vegan and gluten-free. It was adapted from the Edible Perspective (www.edibleperspective.com) and serves 2 to 4.
- 2 Equal Exchange avocados, ripe
- 2 medium Equal Exchange bananas, ripe, not frozen
- 5 Tbsp Equal Exchange unsweetened cocoa powder
- 2 tsp vanilla extract
- 1 tsp cinnamon
- honey (to taste)
- 1/4 cup rough chopped Equal Exchange almonds, for garnish (optional)
Directions:
1. In a food processor, combine the avocado and banana and process until smooth. Scrape down the sides of bow1 as necessary.
2. Mix in the cocoa powder, vanilla, and cinnamon. Test the mousse. If you find the chocolate too bitter for your taste, add honey. Process again until smooth.
3. Refrigerate for 10 minutes or until ready to eat. Garnish with chopped almonds.
Note: This has the consistency of a thick pudding, but if you want a thinner consistency, add your favorite type of milk (cow/soy/rice/etc.), starting with one tablespoon at a time. Do not use frozen bananas.