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Chocolate Mousse
from the kitchen of Sharmagne Leland-St. John

2 cups of avocado (approximately 3 or 4)
1 cup 100% organic cocoa or carob powder
4 tablespoons balsamic vinegar
1 teaspoon lite soy sauce
1/2 cup plus 1 tablespoon liquid agave sweetner

In a bowl or food processor, mash the avocados.
Sprinkle the cocoa powder as you blend. Add the
vinegar and soy sauce and the agave sweetner
and blend well.

Serve in individual heart-shaped bowls, with a few
blackberries or fresh strawberries and a sprig of
mint.

This recipe was shared with me, at a Bioneer's
Christmas party, by Cecilia.




 

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