Vegan Chocolate Mousse

This low starch recipe is super quick and easy to make, provided you have the "nut cream" ready. If you don't have your nut cream ready, see our "Nut Milk - Quick 'n' Easy" recipe. Once you have your nut milk, you are ready to go. For this recipe I used macadamia nut cream but you can use a nut cream of your choice. I will be testing this recipe with almond cream next. I will let you know how it goes.

Equipment:

- A mini processor (for convenience)

OR

- A bowl and a fork

Ingredients:

- 1/2 cup of "nut cream" (wet nut pulp)

- 1/4 ripe avocado

- 2-3 tsp cocoa powder

- 2 tsp maple syrup

- 1 Tbsp coconut oil (melted but cool)

Method:

1. Place all ingredients into your processor. Blend until thoroughly mixed

**If you don't have a processor, place the nut cream and avocado into a bowl and whisk together to remove all lumps. Once combined, add the maple syrup and combine, then the cocoa powder and combine. Leave the coconut oil until last.

2. Taste mixture to determine whether or not you would like to add more cocoa or sweetener.

3.Once mixture is to your liking, place mixture into a bowl and refrigerate to solidify the coconut oil. Approx 15 mins.

**Serve with a garnish of your choice
Some options:
- strawberries
- mint leaves
- vanilla flavoured "nut cream" (mix vanilla essence with your nut cream)
- cacao nibs

If you try this recipe with a different nut (or seed) cream, or would like me to test a nut/seed cream in this recipe, please leave a comment below. I'd love to here from you.

Enjoy.

~AS Angel~