Raw Chocolate and Avocado Mousse

Raw Chocolate and Avocado Mousse

From Chef Kimberly Morabito, Table Nectar, Oakland, CA. Yield: 6 servings; 3 ½ cups.

2 ¾ oz. raw cashews (soaked for 3 hours)

3 oz. extra virgin coconut oil

6 oz. honey or agave nectar

6 oz. cold purified water

2 oz. unsweetened cacao powder

¾ oz. organic, non-GMO soy

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