How to Make 15-Minute Maple Chocolate Avocado Mousse
Chef Wayne Howey, aka The Florida Cannabis Chef, touts this healthy dessert as having all the yum without all the guilt. Lactose intolerant? No problem since this recipe is made with almond milk. Diabetic? You’re good… Maple syrup is a healthier alternative to cane sugar and boasts a lower glycemic index. Dietary restrictions or not, everyone will surely love this new classic favorite, Maple Chocolate Avocado Mousse.
Total Time Needed: 30 minutes
Required Tools:
- Double-boiler or bowl and pot to use as a double-boiler
- Spoon
- Spatula
- Knife
- Food processor (optional)
Things Needed?
- 2 Large ripe avocados
- 4 oz. Semi-sweet chocolate
- 3 Tablespoons cacao powder
- 1/4 Cup almond milk
- 3 Teaspoons maple syrup
- 1 Teaspoon vanilla extract
- 1/4 Teaspoon sea salt
- 1 ml Grow Healthy Indica Tincture (or use your favorite cannabis tincture)
- Optional toppings: Whipped cream, red raspberries, mint leaves, chocolate chips
The Process
Step 1: Melt chocolate
Melt chocolate chips in microwave (or use a double boiler), stirring every 15 seconds until creamy.
Step 2: Cool
Let cool for five minutes.
Step 3: Remove avocado pits
While cooling, cut and remove pits from the avocado.
Step 4: Scoop avocado and put in food processor
Scoop out the avocados and place them in a food processor.
Step 5: Add remaining ingredients
Add cocoa powder, melted chocolate, almond milk, maple syrup, vanilla extract, sea salt, and the cannabis tincture.
Step 6: Blend and scrape
Blend until all ingredients are creamy. Scrape down the sides of the bowl as needed.
Step 7: Enjoy or store
Enjoy right away or store up to five days in the refrigerator.
