Servings 0
Ingredients
Coulis
- 1 cup fresh raspberries
- 1 tsp stevia, granulated
- 2 tsp fresh lemon juice
Mousse
- 1 whole avocado, large and ripe
- 1/4 cup cocoa powder, unsweetened
- 1/4 cup almond milk, unsweetened
- 1/4 cup stevia, granulated
Toppings: Coconut whipped cream, cocoa powder, whole raspberries or blueberries
Instructions
- Make the Coulis: In a small saucepan, combine the raspberries, stevia, and 1/2 cup water and bring to a boil. Reduce the heat to low and cook for about 10 minutes. Remove from the heat and push the mixture through a fine-mesh strainer into a clean bowl. Whisk in the lemon juice. Let cool to room temperature.
- Make the Mousse: Halve and pit the avocado. Scoop the avocado flesh out of the skin using a spoon and drop it into a food processor. Pulse the avocado until smooth.
- Add the cocoa powder, almond milk, stevia, and 1/2 cup water and pulse again until completely blended and smooth.
- Evenly distribute the mousse among four martini glasses, champagne flutes, ramekins, or mason jars and divide the raspberry coulis among them. Chill for at least 1 hour before serving.
- Before serving, top as desired and eat it up with a spoon!