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Chocolate Mousse

Photo: Cooking Ala Mel -  Recipe: Cheryl Cox & GSHL
Chocolate Mousse

1/2c dates, pitted & soaked
1/2c agave
1 tsp vanilla
1 1/2c mashed avocado
3/4c cocoa powder
1/2c water

Place all ingredients in the food processor and blend until light and creamy.  Serve at room temperature or chilled.  Can be kept in an air-tight container in the refrigerator for up to 3 days or 2 weeks in the freezer.

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