Pink Like A Mousse

Pink Like A Mousse

Raw Recipe Challenge Entry

by Lauri Germain, Avena Member — Edmonton, AB

4 servings

Ingredients:

½ cup Avena's cacao nibs, soaked in one cup water for 8-12 hours

2 large OR 3 small ripe avocados

3 tablespoons beet juice (use juicer, or grate one large beet and press out juice)

1 teaspoon lemon juice

5 to 6 tablespoons agave nectar (adjust to taste)

2 teaspoons vanilla extract

1/16 teaspoon stevia powder

1/16 teaspoon finely ground Avena's Celtic sea salt

Directions:

Drain cacao nibs. Discard soak water. Blend all ingredients in food processor until creamy and fluffy. Cacao nibs give the mousse airy lightness and a pleasant texture. Serve immediately for best pink (dark-raspberry-like) color.

*Variation: Substitute fine cacao powder for the nibs, omit the soaking step, and make the silkiest chocolate pudding on the planet – call it Extreme Cacao Pudding!