Jamie Silva is the creator, recipe developer and photographer behind A Sassy Spoon—a website for home cooks and food lovers looking for classic comfort foods recipes with a fresh, seasonal, and modern twist. Born and raised from Cuban parents in South Florida, she enjoys developing recipes that evoke memories of her childhood, her rich heritage, and all the foodie adventures she's had along the way.

Whether it's a Valentine's Day dessert or just a regular night dessert—we're in love! 

INGREDIENTS

• 2 large avocados ripe, peeled, and pitted
• 1/4 cup unsweetened cocoa powder
• 4 dates pitted and soaked in water for 15 minutes (sub for 1/4 cup honey, maple syrup, or agave)
• 1/2 cup Toasted Coconut Almondmilk
• 1 teaspoon pure vanilla extract
• Pinch of salt
• Unsweetened coconut flakes and chopped hazelnuts for garnish

METHOD

In a food processor, add avocados, cocoa powder, dates (drained) or sweetener of your choice, Toasted Coconut Almondmilk and salt. Pulse until well combined and smooth. You may have to scrape the sides of the food processor with a spatula and pulse again.

Transfer mousse to jars and garnish with coconut flakes and chopped hazelnuts. Enjoy! (The avocado chocolate mousse lasts about 1 week in the fridge in an airtight container.)