Cook time: 15 minutes
Total time: 15 mins
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).
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
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!
Recipe: Veggie Quest