Ingredients

2 large ripe avocados
1/2 cup raw organic cacao powder (or cocoa powder with a minimum of 70 % cocoa)
1/2 cup agave nectar, or maple syrup, or more to taste
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons almond extract
1/2 pint fresh raspberries for garnish

Directions

Halve and pit the avocados and scoop out the flesh. Transfer the avocado flesh to the bowl of a food processor fitted with the metal blade. Add the cacao powder, agave nectar, vanilla extract, and almond extract to the bowl and process for 1 to 2 minutes. Scrape the sides of the bowl and process again until the mousse is very smooth, 1 to 2 minutes longer. Taste the mousse and if not sweet enough add more agave, 1 teaspoon at a time. Transfer the mousse to a clean container and chill in the refrigerator for at least an hour (taste is better and more developed if it sits overnight). Serve chilled in tiny bowls or shot glasses and garnished with raspberries.