Chocolate Avocado Mousse
  • ⅓ cup full-fat canned coconut milk
  • 2 ½ whole, ripe avocados, peeled and pitted (slice in half and reserve the skins)
  • 2–3 Tbsp honey
  • Scant ⅓ cup cacao powder
  • 1 tsp vanilla extract
  • Dash of sea salt
  • Toppings: sea salt, cacao nibs, chia seeds, dark chocolate–covered chia seeds, raspberries, coconut flakes
  1. Blend everything together in high-speed blender or food processor until smooth. Scoop mixture back into the avocado skins. Refrigerate for 30 minutes or more for a thicker, mousse-like consistency. Add toppings of choice.
Recipe by Be Well at