This velvety mousse gets its silky texture from ripe avocado blended smooth with rich cacao powder, so there's no dairy cream base to worry about here. A splash of coconut milk deepens the chocolate flavor and helps everything glide together in the food processor, while maple syrup, vanilla, and a pinch of cinnamon round out the flavor into something genuinely decadent. It chills up firm and spoonable in under an hour, landing somewhere between a classic pudding and a dense chocolate ganache. Top it with cacao nibs and fresh berries for a bit of crunch and brightness against all that richness. Simple, whole-food ingredients and a five-minute blend time make this an easy go-to dessert for a dairy free kitchen.
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Add the avocado flesh, raw cacao powder, maple syrup, coconut milk, vanilla extract, ground cinnamon, sea salt, and lemon juice to a food processor or high-powered blender.
Process on high, stopping to scrape down the sides with a rubber spatula as needed, until the mixture is completely smooth and no green streaks remain, about 1–2 minutes.
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