Indulge Guilt-Free: Dark Chocolate Avocado Mousse with Raspberry Coulis and Coconut Whip

Instructions

1. 1
   Make the Coulis: In a small saucepan, combine the raspberries, stevia, and 1/2 cup water and bring to a boil. Reduce the heat to low and cook for about 10 minutes. Remove from the heat and push the mixture through a fine-mesh strainer into a clean bowl. Whisk in the lemon juice. Let cool to room temperature.
2. 2
   Make the Mousse: Halve and pit the avocado. Scoop the avocado flesh out of the skin using a spoon and drop it into a food processor. Pulse the avocado until smooth.
3. 3
   Add the cocoa powder, almond milk, stevia, and 1/2 cup water and pulse again until completely blended and smooth.
4. 4
   Evenly distribute the mousse among four martini glasses, champagne flutes, ramekins, or mason jars and divide the raspberry coulis among them. Chill for at least 1 hour before serving.
5. 5
   Before serving, top as desired and eat it up with a spoon!