I made this minty, creamy chocolate icing for a chocolate cake but it would also work well on its own as a chocolate mousse. I went a bit crazy with the mint because you couldn't really taste it very well until the ingredients had had some time to set in the fridge. Oh, and I've got to say that the vanilla flavour was overpowered by the mint flavour, so you might want to omit the vanilla altogether - at least if you use as many as 4 sprigs of mint.
2 smallish avocados
2 tablespoons of melted coconut oil
6 tablespoons of raw cocoa powder
5 tablespoons of honey (or to taste)
the leaves of 4 sprigs of mint (maybe half of that if you want a less intense flavour)
(the seeds of one vanilla bean)
1. Chop the mint leaves.
2. Put all the ingredients in a bowl and blend until smooth and creamy.
3. Place in the fridge for a couple of hours; this will allow the flavour of the mint to really seep into the icing.
4. Enjoy!
Annika
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