Paleo Chocolate Avocado Mousse Cake

Allergens

Nuts, Dairy

Ingredients

• 2 ripe avocados
• 3 oz dark chocolate, chopped
• 1/4 cup coconut cream
• 1/4 cup honey
• 1 tsp vanilla extract
• Pinch of salt
• 1 cup almond flour
• 1/4 cup almond butter
• 2 tbsp honey
• 1 cup fresh raspberries
• 2 tbsp lemon juice
• 1 tbsp chia seeds

Instructions

1. In a double boiler, gently melt the chocolate and coconut cream together until smooth. Allow to cool slightly.
2. In a food processor, blend the avocados, honey, vanilla extract, and a pinch of salt until creamy.
3. Gradually add the cooled chocolate mixture into the avocado mixture, blending until fully incorporated.
4. Pour the chocolate avocado mousse into individual serving dishes and refrigerate while preparing the crust.
5. In a mixing bowl, combine almond flour, almond butter, honey, and a pinch of salt. Mix well and press evenly into the bottom of each dish containing the mousse.
6. For the raspberry coulis, blend raspberries, lemon juice, and chia seeds in a blender until smooth. Strain through a fine mesh sieve to remove seeds and set aside.
7. Top each mousse cake with a generous layer of raspberry coulis.
8. Allow the cakes to chill for at least 1 hour before serving.

Chef’s Insight

The key to this dessert is using high-quality dark chocolate and ripe avocados for a creamy, indulgent texture.

Notes

This dessert is best served chilled.