The South Arm Kitchen made Chocolate Avocado Mousse for dessert.

Minoo had trouble finding avocado that is ripe enough for this recipe. Hence, the Chocoloate Avocado Mousse was a bit gritty and not smooth. But it still taste good.
Ingredients

• 1/2 cup Medjool dates
• 1/2 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1 – 1.5 cups mashed avocado (2-3 avocados)
• 3/4 cup raw cocoa powder
• 1/2 cup water

Source: this recipe is adapted from Food Matters

Instructions

Minoo tried to ripen the avocados in a low heated oven until tender to the touch.

Soak the dates in 1/2 cup boiling water.

The avocado had soften after being baked in low heat for a while.

Combine all the ingredients in a food processor.

Process until creamy, stopping to scrape down the sides of the bowl with a spatula if needed. Add the water from soaking the dates and process until smooth. Serve at room temperature or chilled. Store in a sealed container in the refrigerator for up to 3 days or in the freezer up to 2 weeks. To make chocolate sauce or fondue, increase the water to 1 cup.