Gluten, Casein and Egg free Chocolate Mousse

This is one of my favorites. My brother Matt and his wife Ellie like it as well. Matt and Ellie are my allergy free taste testers. Last summer I made a frozen pie with a nut crust, this mousse and peanut butter cream. It works well to put mousse in the bottom of a feezer container then top it with peanut butter cream and freeze. It makes a nice snack for a day away from home.

Chocolate Mousse recipe from Raw Food Made Easy for 1 or 2 People by Jennifer Cornbleet

1/2 cup pitted dates

1/2 cup pure maple syrup (I use agave nectar sometimes)

1 teaspoon vanilla extract, optional

1 1/2 cups mashed avocados

3/4 cocoa powder

1/2 cup water

~Place dates, maple syrup and vanilla in a food processor fitted with the s blade and process until smooth. Add avocado and cocoa powder and process until creamy. Stop occasionally to scrape down sides of bowl. Add water and process briefly. Store in fridge for up to three days or two weeks in the freezer.