RECIPE for Vegan Chocolate Mousse

Why – you might ask – is there a recipe on a blog devoted to books?  Because this group discussion ranges far and wide.  In fact the discovery of a dinosaur being called the Chicken from Hell is actually relevant to our discussion this morning.  So here’s the recipe – from Debra’s Natural Gourmet in West Concord.

1 Ripe Avocado

1/4 cup cocoa powder

1/4 cup raw agave nectar

1/4 cup almond milk

1 teaspoon vanilla extract

Combine all in a blender or food processor and puree until smooth.  Serve chilled or put in the freezer for 1/2 hour for a frosty treat.

Plan to join us next October when we regroup – you never know what you’ll learn.

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