Chocolate Mousse with Raspberries

  • Level: Easy
  • Total: 4 hr 10 min (includes chilling time)
  • Active: 10 min
  • Yield: 4 servings
  • Nutrition Info
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2 ripe avocados, pitted and peeled

1/2 cup agave nectar 

1/3 cup raw cacao powder 

1/2 teaspoon molasses 

1/2 teaspoon almond extract 

1/4 teaspoon fine salt 

1 teaspoon flaky salt 

1 cup raspberries 


  1. In a food processor, puree the avocados until smooth. Add the agave, cacao powder, molasses, almond extract and fine salt. Pulse until all ingredients are fully blended. Scoop into 6-ounce ramekins. Cover tops with plastic wrap and refrigerate ramekins until chilled, at least 4 hours or overnight for best results.
  2. To serve, top with a sprinkle of flaky salt and raspberries.