Paleo Tex-Mex Chocolate Mousse Cakes with Avocado Lime Sauce

Allergens

N/A (gluten-free, dairy-free, nut-free)

Ingredients

• 1 cup raw cacao powder 4 large ripe avocados 6 large eggs 1/2 cup pure maple syrup 1 teaspoon ground cinnamon 1 teaspoon sea salt 1 teaspoon vanilla extract 1/2 cup unsweetened almond milk 1 ripe avocado 1/4 cup fresh lime juice 1 tablespoon pure maple syrup 1/2 teaspoon ground cinnamon Pinch of sea salt

Instructions

1. Preheat oven to 350°F (175°C). Grease six ramekins and set aside.
2. In a large bowl, whisk together the raw cacao powder, eggs, maple syrup, cinnamon, sea salt, and vanilla extract until smooth. Gradually add the almond milk while continuing to whisk until fully incorporated.
3. Divide the chocolate mixture evenly among the greased ramekins. Place them in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.
4. Bake for 20 25 minutes, or until the edges are set but the centers are slightly jiggly. Remove from the oven and allow to cool.
5. For the avocado lime sauce, blend together the avocado, lime juice, maple syrup, cinnamon, and a pinch of sea salt in a food processor until smooth and creamy.
6. Place a dollop of avocado lime sauce on top of each chocolate mousse cake.
7. Serve immediately.

Chef’s Insight

Ensure the avocado is ripe and soft to achieve the perfect creamy texture for the sauce.

Notes

For a vegan option, substitute eggs with egg substitutes or use aquafaba.