📖 Instructions

1. First, let's toast those coconut flakes! In a small saucepan over medium heat, toast 1/4 cup of coconut flakes, stirring frequently, until they're lightly golden brown and fragrant—about 3-5 minutes. Be careful not to burn them. Set aside to cool.
2. Next, prepare the avocado. Cut one ripe avocado in half, remove the pit, and scoop the flesh into a blender. Add 1/4 cup of unsweetened cocoa powder, 1/4 cup of maple syrup (or honey, if you prefer), and a generous pinch of salt. Blend until completely smooth and creamy. If it's too thick, add a tablespoon or two of water or milk at a time, blending until you get your desired consistency.
3. Now, for the creamy part! In a separate bowl, whip 1/2 cup of heavy cream (or full-fat coconut cream for a vegan version) until stiff peaks form. This is where patience is key; don't rush it!
4. Gently fold the whipped cream into the avocado chocolate mixture using a spatula. Be very gentle to keep the air incorporated in the whipped cream and avoid deflating it. Work slowly, using a cutting and folding motion.
5. Finally, it’s time to assemble! Gently transfer the mousse into serving glasses or bowls. Sprinkle the toasted coconut flakes over the top. You can also add other toppings like chocolate shavings, fresh berries, or even a drizzle of more maple syrup.
6. Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the mousse to chill. Believe me, this extra step is well worth it! Enjoy your wonderfully creamy, surprisingly delicious, and utterly guilt-free (almost!) avocado chocolate mousse!