Raw Chocolate Mousse Recipe

• 1/2 Cup pitted medjool dates
• 1/2 Cup pure agave nectar, maple syrup, or honey
• 1 teaspoon vanilla 
• 1 1/2 Cups mashed avocados (approximately 3 avocados)
• 1/2 Cup carob powder
• 1/2 Cup water 

1. Cover the dates with water and allow them to soak for 30 minutes. 
2. Put the dates in a food processor along with the sweetener (agave, maple, or honey) and the vanilla. Process these ingredients until they appear smooth.
3. Add the carob powder and the avocados. Run the processor again until the carob powder appears to be mixed in well. You may need to stop occasionally to scrape the sides with a spatula.
4. Add the water and process until it reaches the consistency of mousse. (When I made this I had to use more than 1/2 cup of water to get it to the desired consistency. I simply added small amounts at a time and ran the processor after each addition.)
5. Chill the chocolate mousse and serve, or store in the refrigerator for up to three days.

Layer with the Vanilla Pudding Recipe and top with fruit to serve as show in the photo on the right.
If you are making raw food for kids, check out my list of favorite kids recipes.