| Preparation: | 0 min |
| Cook Time: | 0 min |
| Total Time: | 0 min |
| Serves: | 6 |
Ingredients
- 0.000 Yield: 3 1/2 cups
- 2.7502 ¾ oz. raw cashews (soaked 3 hours)
- 3.0003 oz. extra virgin coconut oil
- 6.0006 oz. honey or agave nectar
- 6.0006 oz. cold purified water
- 2.0002 oz. unsweetened cacao powder
- 0.750¾ oz. organic, Non-GMO soy lecithin granules
- 2.0002 tsp. vanilla extract
- 1.0001 tsp. vanilla powder (optional)
- 1.0001 tsp. ground cinnamon
- 0.250¼ tsp. ground cardamom
- 0.125⅛ tsp. sea salt
- 1.0001 large Fresh California Avocado, pitted, peeled and coarsely chopped*
Instructions
- Drain the soaked cashews.
- Place all ingredients except the avocado into a food processor or high-powered blender. Process until smooth.
- Add the chopped avocado to mixture and process while occasionally scraping down the sides of the bowl until mixture is silky smooth.
- Divide mixture evenly into 6 bowls or glasses. Refrigerate at least 30 minutes to set before serving. For a much firmer mousse, refrigerate 8 hours or more. Serve.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.