Eosinophilic Esophagitis Friendly Vegan Chocolate Avocado Mousse Cups
Total time45 min
Prep time15 min
Cook time0 min
4.7(27)
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Learn more →Ingredients
4 servings
- 2 large ripe avocados, halved and pitted
- ⅓ cup unsweetened cocoa powder
- ¼ cup maple syrup
- 3 tbsp full-fat coconut milk
- 1 tsp vanilla extract
- ¼ tsp fine salt
For serving
- vegan chocolate chips, for serving (optional)
- flaky sea salt, for serving (optional)
Instructions
- 1
Scoop the avocado flesh into a food processor or blender. Add the cocoa powder, maple syrup, coconut milk, vanilla extract, and salt.
- 2
Process on high, scraping 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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