cuisine

Chocolate Mousse

Make your own chocolate mousse, by trying to mix the amounts you believe right. Normally, nothing bad can happen.

Combine bananas, ground cacao nibs, coconut oil, agave nectar and vanilla extract in a food processor, and pulse until smooth. If a thicker pudding is desired, add more banana and coconut oil (pudding will also thicken as it chills). Cover and refrigerate for 2 hours. Spoon into serving dishes, and garnish each dish with raspberries.

The recipe gives the following ingredients:

• 2 bananas, peeled and sliced
• 1/3 cup raw cacao nibs, ground fine
• 7 tbsp. raw coconut oil or coconut butter
• 3 tbsp. light agave nectar
• 1 tsp. vanilla extract, preferably alcohol-free
• raspberries for garnish

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