Raspberry Dark Chocolate Mousse

Who doesn’t love chocolate and raspberries?! This recipe is good all year-round – the combination never goes out of style! Raw Cacao contains the mood booster, anandamide — known as at the bliss molecule, which gives you a feeling of euphoria. It’s also rich in heart-protective antioxidants  – containing the same polyphenol antioxidants as green tea and red wine. No fancy equipment needed to make this recipe –  only a food processor. No excuses not to give it a go!

Ingredients

• 2 ripe avocados, medium size
• 1/2 cup raw cacao powder
• 1/3 cup almond milk
• 1/3 cup coconut nectar
• 1/4 cup coconut oil melted
• 1 tsp vanilla extract
• 1/4 tsp Himalayan salt
• dash cayenne pepper optional

Raspberry Compote

• 1 1/2 cups fresh raspberries
• 2 tbsp coconut nectar or any liquid sweetener

Instructions

1. Place all ingredients except coconut oil in a food processor and process until creamy.
2. Add melted coconut oil and process again until combined. Mixture should be smooth and creamy.
3. Place chocolate mousse in a container and set in fridge while making the raspberry compote.

Raspberry Compote

1. Place raspberries and coconut nectar in a medium size bowl and mash with a whisk until you achieve a jam consistency.

Assembly

1. Layer glasses starting with raspberry compote followed by chocolate mousse.
2. Garnish with coconut whipped cream, cacao nibs, raspberries and mint.