The best version of “Chocolate Mousse”… I’ve never been much of a “mousse” or pudding person as I am a texture person and prefer to have a little crunch to my food.  However, this recipe is a simple and unique one that I have made often.  I found this recipe in a must read book, “Suicide by Sugar” by Nancy Appleton, PhD.  All of her books and research have valuable information on just how much and negatively sugar affects us. I put my own flair on this recipe by topping it with raspberries and toasted almonds to satisfy my texture desire. This is wonderful for kids and adults of all ages.  Remember to use ALL organic ingredients.  It will taste better and you will feel better.  And you are worth it!

Serves 2:

• 2 ripe avocados, peeled and pitted 
• 4 Tbsp carob powder
• 4 Tbsp of organic heavy whipping cream
• 1 tsp raw vanilla extract
• liquid Stevita to taste (Buy at Thriv)

1. Combine all of the ingredients except liquid stevita in a food processor and blend at high speed until smooth.  For a lighter texture, use more whipping cream 1 tsp at a time until the desired texture is reached.
2. Once smooth use the stevita to taste (start with 1/2 tsp) and pulse into the mixture. Add few drops at a time until desired sweetness is reached.
3. Spoon the mousse into parfait glasses, top with raspberries and toasted almonds (optional), then serve.

I like my mousse cold, so I hold off on serving until it chills in the refrigerator for an hour or so.  Enjoy!