Avocado mousse two ways

 I learned this recipe years ago when I was on bike tour, laid over in San Louise Obispo for the winter. I was enjoying the hard life of working at a Vegan café, riding my bike to the beach  and picking avocados or oranges on the way, and enjoying hiking and camping along the California coast.
In fact the day i left SLO a friend from the café packed me up an entire chocolate avocado pie with walnut crust which was perfect fuel for long distance cycling and was eaten in much exuberance over the next 24 hours.

I have since adapted this recipe to include less sugar and is my go-to healthy dessert. Filled with flavor, low sugar and deeply satiating from the healthy fat. Makes it a no-brainer. The rebel in me delights in cheating my sugar cravings with a healthy bait and switch approach that gives my body nutrition while skipping that feeling of deprivation or missing out. psh, you'll wish this was on the menu when you go out to a restaurant. 

Pistachio almond mousse
1 avocado
2 tsp organic almond extract
1 Tablespoon Maca powder
2 Tablespoons coconut oil
25 drops Stevia

Chocolate/Carob mousse
1 avocado
2 tsp vanilla extract
4 Tablespoons cocoa powder or carob or a ratio of both
2 Tablespoons coconut oil
20-30 drops of liquid stevia. 20 feels like dark chocolate, barely sweet. I don't recommend doing 40, stevia gets weird when you add too much.

These two are made the same way.
Everything goes into the food processor. Serve in a small ramekin or bowl.

​p.s. Sometimes I add grass fed collagen powder for a boost of protein. :)

Garnish with coconut flakes, chopped almonds, pistachios , mulberries , dash of cinnamon, or ginger powder. the possibilities are endless. I invite you to play!