I tried out this avocado-based chocolate mousse recipe tonight when a vegan friend came over for dinner. I got the idea from The Dr. Oz Show, but his version used egg whites. After searching online for several minutes, I was starting to think I wouldn’t be able to find something that was both egg-free and soy-free. Just when I was about to give in and try a tofu-based recipe, I found this one from the Autonomie Project. It’s rich, creamy, and — with just four ingredients — totally easy to make.

Ingredients:

• 4 ripe avocados
• 1 cup agave nectar
• 1 tablespoon pure vanilla extract
• 1 cup unsweetened cocoa powder

Cup open avocados and scoop out the insides. Combine with other ingredients and blend until smooth.

I tried blending everything in a blender first, but it kept getting stuck, so I transferred everything to a mixing bowl and used an electric mixer, which took care of all the small avocado chunks. I would recommend cutting the avocado into small pieces to make it more manageable. Would probably work well in a food processor also.

Though using avocados as a dessert base may sound odd, they provide a creamy texture with just a hint of exotic flavor. I often find vegan desserts to be dry and bland, but this mousse was excellent, especially when served with fresh berries. And with heart-healthy monounsaturated fats, which help lower cholesterol, it’s 100% guilt-free. I’m not even vegan, but I will definitely be putting this delicious, healthy dessert into regular rotation!