Gut - Chocolate Mousse
2 ripe avocados
1⁄4 cup coconut nectar
1⁄2 cup unsweetened carob or raw cacao or cocoa powder
1-2 tablespoons coconut oil
1 teaspoon vanilla
A pinch of sea salt
Optional: shredded coconut for garnish
Blend all ingredients together in a food processor (a blender can work too, you may just need to scrape the sides down more often) until creamy. Start with one tablespoon of coconut oil and see if you need more. If it’s not creamy enough, add a splash of almond or coconut milk.
This packs well for lunch and stores in the fridge for several days.