RAW CHOCOLATE AVOCADO MOUSSE

Recipe Provided By Chef Kimberly Morabito, Table Nectar (Oakland, CA)

Shopping List

  • 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
  • 0.125 tsp. sea salt
  • 1.0001 large Fresh California Avocado, pitted, peeled and coarsely chopped*