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2 ripe avocados (I used Hass avocados)
90 grams (1/3 cup minus ½ tablespoon) agave nectar
40 grams (1/3 cup) raw cacao powder
2 tablespoons unsweetened almond milk
½ teaspoon almond extract
½ teaspoon chia powder
Halve the avocados and scoop the flesh into a food processor or blender.
Add the almond milk, cacao powder, chia powder, agave nectar and almond extract.
Mix for a minute or until smooth.
Taste and adjust with extra agave nectar if needed.
Scoop the avocado chocolate mousse into pretty glasses or ramekins (I used a piping bag).
Refrigerate the avocado chocolate mousse for at least 30 minutes before serving.