Chocolate mousse is decadent and delicious, but for someone who doesn't eat eggs or is abstaining from them, the dessert is off limits. Fortunately, this recipe by Chef James Tahhan is vegan and uses avocados instead of eggs. Avocados are rich in the good fat that doctors recommend we ingest and make this recipe 100% vegetarian and vegan.
Ingredients
3 avocados
1/2 cup agave nectar
2 tablespoons coconut oil
3 tablespoons granulated sugar
1 tablespoon vanilla extract
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
1 cup cocoa powder
Red berries to serve
Directions
Add all ingredients to a processor excluding cocoa, process until just combined and then add the cocoa, process again. Serve in a bowl and press the mousse with plastic wrap to keep it steady. We at refrigerated for 2 hours and serve with some red berries.
© 2024 Latin Times. All rights reserved. Do not reproduce without permission.