The recipe included some optional ingredients and measurements. Here's how I did it:
2 c. Hass avocados
1/2 c. + 2 T. maple syrup
4 T. organic sugar
2 t. vanilla extract
1 t. balsamic vinegar
1/2 t. soy sauce
1 c. pure cocoa powder
1 pint raspberries
handful of fresh mint leaves, chopped
Scharffen Berger's Cacao Nibs for garnish (these were optional; I couldn't find them so used shavings of Ghiradelli 70% pure cacao chocolate)
In a food processor, blend the avocado, maple syrup, organic sugar, vanilla, balsamic, and soy sauce until creamy.
Add the cocoa powder and blend until smooth. Sift the powder before adding to prevent lumps with a simple metal strainer.
Distribute half of the raspberries evenly between six wine goblets. Follow with a dollop of mouse, a sprinkle of mint, the remaining raspberries and more mint. Add a final garnish of the chocolate shavings.Print This Post