1/2 cup coconut milk
1/2 cup almond milk
1/2 cup cacoa powder
1/4 maple syrup
1/4 cup honey
1/4 coconut palm sugar
1/2 teaspoon Himalaya salt
2 medium sized avocados
Put everything but the avocados in a blender jar and blend together for a few seconds, before adding the avocados in.
Blend until you have a smooth, creamy chocolate mousse but note that you never want to over-blend the avocados.
It is ideal to use an icing bag to put the mousse into little cups, so they can be ready to go in the lunch box.
This mousse will keep fresh in a good fridge for 3-4 days. But I prefer to make a big batch and put the little cups in the freezer. Then they are ready to take out in the morning for a perfect treat at lunchtime.