Creamy Chocolate Avocado Mousse

Eat a certain chocolate hazelnut butter by the spoonful? Us too. That’s why we highly recommend making this with Unsweetened Milked Hazelnuts™. Who could say no to cocoa powder, espresso, maple syrup, and hazelnutty goodness? But any of our plant milks work (like Unsweetened Milked Walnuts™), so let us know which you try!

Ingredients

  • ½ cup Elmhurst Unsweetened Milked Hazelnuts™
  • 1 tsp. Espresso, instant
  • ½ cup Cocoa Powder
  • 3 ½ cups Haas Avocados
  • ¼ cup Coconut Oil, melted
  • 3 Tbsp. Maple Syrup
  • ⅛ tsp. Salt
  • 1 tsp. Vanilla Extract

Preparation

  1. In a bowl, combine the unsweetened hazelnut milk and instant espresso, allowing for the espresso to completely dissolve.
  2. In a food processor, combine all your ingredients including the blended hazelnut milk and espresso mixture and blend until smooth.
  3. Divide into desired mousse cups. Top with non-dairy whipped topping and vegan chocolate chips and enjoy!

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