Chocolate Avocado Mousse Tacos

Allergens

Eggs, Dairy (optional)

Ingredients

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1/4 cup almond milk
• 1/4 cup Swerve or erythritol
• 1 tsp vanilla extract
• Pinch of salt
• 3/4 cup coconut flour
• 2 tbsp granulated erythritol
• 1 tsp baking powder
• 1 egg, beaten
• 3 tbsp melted butter or coconut oil
• Fresh raspberries and mint leaves for garnish

Instructions

1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a food processor, blend avocados, cocoa powder, almond milk, Swerve or erythritol, vanilla extract, and salt until smooth.
3. In a separate bowl, mix coconut flour, granulated erythritol, and baking powder. Add the beaten egg and melted butter or coconut oil. Stir until well combined.
4. Spoon batter onto parchment paper in small rounds, forming taco shells. Bake for 15 20 minutes, or until golden brown. Let cool completely.
5. Fill the cooled taco shells with the chocolate avocado mousse and top with fresh raspberries and mint leaves.

Chef’s Insight

Experiment with different berries or even whipped cream for added indulgence.

Notes

Feel free to adjust the sweetness according to your preference by adding more or less sweetener.