There are just nights I crave a nice cup of Chocolate Pudding or a nice light Mousse! The only problem the traditional versions are high in sugar and made with dairy.

In my quest to move away from inflammatory foods -- sugar and dairy are definitely out. The alternative is perfect. The mighty Avocado comes through to make the creamiest incredibly delicious Chocolate Mousse--who knew!

Did you know that the Avocado has a neutral taste? It can replace butter, cream and eggs.

Below are two recipes for you to try. Both are raw and delicious!

One of my favorite versions is adapted from the recipe of my raw food mentor, Jennifer Cornbleet! Her book Raw Food Made Easy.

Chocolate Mousse (1-2 People) by Jennifer Cornbleet

• 1⁄4 cup pitted medjool dates, soaked

• 1⁄4 cup pure maple syrup or agave nectar

• 1⁄2 teaspoon vanilla extract (optional)

• 3⁄4 cup mashed avocados (1 1⁄2 avocados)

• 1⁄4 cup plus 2 tablespoons unsweetened cocoa or carob powder

• 1⁄4 cup water

Equipment

• fork

• measuring cups

• measuring spoons

• food processor

• rubber spatula

Instructions:

Place the dates, maple syrup, and optional vanilla in a food processor fitted with the S blade and process until smooth. Add the avocado and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Add the 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. Serve chilled or at room temperature. Variations For Double-Batch Chocolate Mousse: Increase the amounts to 1⁄2 cup pitted medjool dates, soaked, 1⁄2 cup pure maple syrup, 1 teaspoon vanilla extract, 1 1⁄2 cups mashed avocados (3 avocados), 3⁄4 cup cocoa or carob powder, and 1⁄2 cup water. Yield: 2 cups, 4 servings.

For Chocolate Buttercream Frosting: Omit the water. For Chocolate Sauce: Increase the water to 1⁄2 cup for a small batch, and to 1 cup for a double batch. For Chocolate Ice Cream: Freeze the Chocolate Mousse for at least 4 hours. Allow to thaw for 15 minutes before serving. Stored in a sealed container, Chocolate Ice Cream will keep for one month in the freezer.

Avocado Chocolate Mousse

Original Recipe by Chocolate Covered Katie

• 2 Ripe Avocados (240g)

• 1/2 cup Cocoa Powder (40g) (Check the ingredients. Don't buy if it says "processed with Alkali"

• 1/4 cup to 1/2 cup of Nut Milk (60-120g)

• 1 tsp pure Vanilla Extract

• 1/8 tsp Grey Celtic Sea Salt

• 2-6 Drops or a pinch of stevia OR 2-6 tbsp sweetener of choice (Erythritol, Monk Fruit, Xylitol) to taste.

Instructions

Put all ingredients in a Food Processor with an S-Blade. Blend until smooth. Pour into your favorite pudding cup, refrigerate for at least 45 minutes.

Chocolate Chips can be added after blending. It does make it a little higher in fat and sugar, but also adds a nice crunch to the mousse. You can also melt them and add them for an extra chocolate taste!

If using the chocolate chips, carefully melt them before beginning. For both versions, combine all ingredients in a blender or food processor until completely smooth. Use less milk for a thicker mousse and more for a thinner/creamier result. If using chocolate chips, use only 2-3 tbsp sweetener of choice or pinch stevia. If using cocoa powder, use the higher amount of sweetener. (If you must, you can try mashing everything together without a blender. It just won’t be nearly as smooth.) If you make it, don’t forget to leave a review!