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 lecithin granules
2 tsp. vanilla extract
1 tsp. vanilla powder (optional)
1 tsp. ground cinnamon
¼ tsp. ground cardamom
⅛ tsp. sea salt
1 large fresh California Avocado, pitted, peeled and coarsely chopped*
Drain the soaked cashews. Place all ingredients except avocado into a food processor or high-powered blender. Process until smooth.
Add chopped avocado to mixture and process, occasionally scraping down sides of the bowl until mixture is silky smooth. Divide mixture evenly into 6 bowls or glasses. Refrigerate at least 30 minutes before serving. For a much firmer mousse, refrigerate 8 hours or more. Serve.
*Large avocados (averaging about 8 oz.) are recommended for this recipe. For smaller or larger size avocados, adjust quantity accordingly.