Chocolate Mousse with Raspberries

Name: Chocolate Mousse with Raspberries
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT4H10M0.000S
Yield: 4 servings
Ingredients: 2 ripe avocados, pitted and peeled; 1/2 cup agave nectar; 1/3 cup raw cacao powder; 1/2 teaspoon molasses; 1/2 teaspoon almond extract; 1/4 teaspoon fine salt; 1 teaspoon flaky salt; 1 cup raspberries

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Level: Easy

Total: 4 hr 10 min (includes chilling time)
Active: 10 min

Yield: 4 servings

Level: Easy

Total: 4 hr 10 min (includes chilling time)
Active: 10 min

Yield: 4 servings

Ingredients

2 ripe avocados, pitted and peeled

1/2 cup agave nectar

1/3 cup raw cacao powder

1/2 teaspoon molasses

1/2 teaspoon almond extract

1/4 teaspoon fine salt

1 teaspoon flaky salt

1 cup raspberries

Directions

In a food processor, puree the avocados until smooth. Add the agave, cacao powder, molasses, almond extract and fine salt. Pulse until all ingredients are fully blended. Scoop into 6-ounce ramekins. Cover tops with plastic wrap and refrigerate ramekins until chilled, at least 4 hours or overnight for best results.
To serve, top with a sprinkle of flaky salt and raspberries.