Ingredients

• 1 large ripe avocado, cut into chunks
• 1/4 cup natural cocoa powder
• 1/4 cup unsweetened almond milk
• 1/4 cup maple syrup or agave
• 1 teaspoon pure vanilla extract
• Pinch of sea salt
• Suggested toppings: chia seeds, cocoa nibs, shredded coconut, chopped mango, chopped pineapple and pomegranate seeds
• Coconut Whipped Cream, recipe follows, for garnish, optional
• 1 can coconut milk, refrigerated overnight until well chilled
• 1 teaspoon pure vanilla extract
• Confectioners' sugar or sweetener of choice, to taste

Instructions

1. In a blender, combine the avocado, cocoa powder, almond milk, maple syrup, vanilla and salt. Blend on medium until completely smooth, scraping down the sides of the blender often. Increase the speed to high and blend about 30 seconds to lighten the mousse.
2. Spoon into 2 serving glasses or cups. If you have the time, chill in the refrigerator until cold, about an hour. If not, enjoy right away with the toppings of your choice and garnish with Coconut Whipped Cream if desired.
3. Remove the can of coconut milk from the refrigerator without shaking it. Open the can, scrape out the solidified coconut cream from the top and put it in a mixing bowl. (Save the liquid in the bottom of the can for a smoothie.) Whip the coconut cream with an electric mixer fitted with the whisk attachment on high until light and fluffy, 1 to 2 minutes. Add the vanilla and confectioners' sugar or other sweetener to taste. Whip again and serve.