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Call it dessert or breakfast — this is a true crowd pleaser for all avocado and chocolate lovers alike. Low sugar, filled with good fat and vegan-friendly, this is just the right amount of ‘wrong’.

AIR: In moderation I FIRE: In moderation I EARTH: In moderation

AIR + FIRE: In moderation I FIRE + EARTH: In moderation I AIR + EARTH: In moderation I AIR + FIRE + EARTH: In moderation

Serves 6  l  Difficulty: very easy  l  Prep time: 10min  l  Total time: 2h10

Ingredients 

• 2 large avocados

• 1 vanilla bean, split lengthwise

• ¾ cup unsweetened cocoa powder

• 0.5 cup pure maple syrup

• 0.25 cup agave nectar

• 0.5 cup fresh orange juice

• 0.5 teaspoon salt

• 1.5 cups coconut yogurt

• 0.25 cup cocoa nibs and handful pistachios

Steps 

1. Scoop avocado flesh into a blender and scrape in seeds from vanilla bean.

2. Add cocoa powder, maple syrup, agave nectar, orange juice, salt and 3/4 cup of hot water (not boiling) and blend into a puree.

3. Divide mousse among eight 4–6 oz. ramekins or small bowls and chill, uncovered at least 2 hours.

4. Serve with dollop of coconut yogurt topped with cocoa nibs and crushed pistachios.

   Note: this can be made up to 3 days in advance