Eosinophilic Esophagitis Friendly Vegan Chocolate Avocado Mousse
Total time45 min
Prep time15 min
Cook time0 min
4.5(25)
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Learn more →Ingredients
4 servings
- 2 large ripe avocados, halved and pitted
- 3 oz vegan chocolate, roughly chopped
- ¼ cup unsweetened cocoa powder
- ¼ cup maple syrup
- 3 tbsp full-fat coconut milk
- 1 tsp vanilla extract
- ¼ tsp fine salt
For serving
- flaky sea salt, for serving (optional)
- fresh berries, for serving (optional)
Instructions
- 1
Place the chopped vegan chocolate in a small microwave-safe bowl and microwave in 20-second bursts, stirring between each, until fully melted and smooth. Set aside to cool for 5 minutes.
- 2
Scoop the avocado flesh into a food processor or blender. Add the cocoa powder, maple syrup, coconut milk, vanilla extract, and fine salt. Process until completely smooth, scraping down the sides as needed, about 1 minute.
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