Vegan Chocolate Avocado Mousse Tacos with Coconut Whipped Cream

Allergens

Nuts (due to avocado)

Ingredients

• 3 large ripe avocados
• 1 cup unsweetened cocoa powder
• 1/2 cup plant
• based milk
• 1/2 cup agave nectar or maple syrup
• 1 teaspoon vanilla extract
• 1 pinch of salt
• 8 soft taco shells, preferably corn
• based
• 1 can full
• fat coconut milk, refrigerated overnight
• 1 tablespoon powdered sugar (optional)
• Fresh berries for garnish

Instructions

1. Prepare the chocolate avocado mousse by blending together avocados, cocoa powder, plant based milk, agave nectar or maple syrup, vanilla extract, and a pinch of salt until smooth. Set aside.
2. Open the can of full fat coconut milk and scoop out the solid cream that has separated from the liquid at the top. Add the powdered sugar (if using) and whip until light and fluffy. Set aside.
3. Warm up the taco shells according to package instructions.
4. Assemble the mousse tacos by scooping a generous amount of chocolate avocado mousse into each taco shell, then top with a dollop of coconut whipped cream.
5. Garnish with fresh berries and serve immediately.

Chef’s Insight

Experiment with different types of berries or even tropical fruits to change up the flavor profile.

Notes

Ensure the avocados are ripe for a smooth mousse texture.