...favourite recipes.
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In my wanderings through the world wide web lately I stumbled across an interesting recipe that I had all the ingredients for so gave it a whirl...and it was surprisingly good!
Raw Chocolate Mousse Serves 2 (or 1 if you're particularly hungry)
by Jennifer Cornbleet
1/4 c. pitted medjool dates, soaked in cold water for several hours til soft 1/4 c. pure maple syrup 1/2 tsp. vanilla extract 3/4 c. mashed avocados (1 1/2 avocados) 1/4 c. plus 2 tbsp. unsweetened cocoa or carob powder 1/4 c. water
Place the dates, maple syrup, and vanilla in a food processor fitted with an S blade and process until smooth. Add the avocado and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Add the water and process briefly. Stored in a sealed container, it will keep for three days in the refrigerator, or two weeks in the freezer. Serve chilled or at room temp. Decorate with a berry or some chopped nuts.
FOR DOUBLE BATCH:
Increase amounts to 1/2 c. dates, soaked, 1/2 c. maple syrup, 1 tsp. vanilla extract, 1/2 c. mashed avos (3 avos). 3/4 c. cocoa powder, and 1/2 c. water. Yield: 2 cups, 4 servings.
