Raw Chocolate Mousse

Yield: 1 cup, 2 serving

1/4 cup pitted medjool dates, soaked
1/ cup plus 2 tablespoons water
2 tablespoons pure maple syrup
1/2 teaspoon vanilla extract
3/4 cup chopped avocados ( 1 1/4 avocados)
1/4 cup plus 2 tablespoons unsweetened cocoa or carob powder

Place dates, 1/4 cup of the water, maple syrup and vanilla in food processor fitted with an S blade and process until smooth. Add avocado and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Add the remaining 2 tablespoons of water and process briefly. Stored in a sealed container, Chocolate Mousse will keep for three days in the refrigerator or two weeks in the freezer.

from the book Raw Food Made Easy by Jennifer Cornbleet