VEGAN | GLUTEN FREE | GAPS DIET | PALEO SERVES 4
Who says superfoods can’t be dessert? Not me! This chocolate mousse is very rich and if you want to make it lighter then just forget about the hazelnuts and use an extra avocado instead. The avocado should whip up well making it a bit less dense.
I’ve used cacao nibs for extra texture and topped the dessert with them but if you want to cut down on ingredients then you can just dust the top with cacao powder.
To learn about the health benefits of cacao, check out my Superfoods Bible.
3/4 cup of raw hazelnuts (or cashews)
1 cup of water
3 teaspoons of honey
3 tablespoons of cacao nibs + extra for topping
2 tablespoons of cacao powder (or cocoa)
1 medium-large ripe avocado
3 tablespoons of chia seeds
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- Soak the hazelnuts in water overnight in a covered bowl left in the fridge.
- Drain the water off the hazel nuts and add them to a food processor with the rest of the ingredients and blend until smooth (up to 3 minutes).
- Scoop the mixture into 4 dishes, cover with cling film, and refrigerate for at least 2 hours to set.
- Sprinkle with some extra cacao nibs or cacao powder and enjoy.