Share a piece of this raw, no-bake dessert inspired our Double Dark Chocolate Seed + Oat Bar, with your love, crush, friend or kids - it is almost guaranteed to bring a smile to everyone’s face!
- 2 ripe avocados
- 1 cup 88 Acres Dark Chocolate Sunflower Seed Butter
- 1/2 cup chocolate chips
- 3/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 3 tablespoon cocoa powder
- 6-8 88 Acres Double Dark Chocolate Seed + Oat Bar, unwrapped
- 5-8 fresh strawberries, sliced
Line an 8x8 baking dish with parchment paper. We used binder clips to secure the sides because it makes later steps much easier.
In a high powered food processor or blender, process avocado into a smooth consistency. In a double boiler or in the microwave, melt dark chocolate chips, stirring every 15 seconds or so until a liquid consistency is reached. Add melted chocolate and remaining ingredients to food processor or blender and combine to form a fudgy chocolate mixture, scraping sides as necessary.
Crumble six to eight Double Dark Chocolate Seed + Oat Bars into the bottom of the dish and press into a 1/4-inch crust layer. If bars have hardened slightly, microwave for 10 seconds to soften them (it will make them easier to manipulate).
Pour chocolate avocado mixture into the dish and spread in an even layer over the double chocolate mocha crust, applying pressure down and outward.
Arrange sliced strawberries in a pattern on the top of the mousse. We like the graphic cross-hatch pattern, but feel free to make your own or substitute strawberries for another berry you prefer.
Store covered in the refrigerator for at least two hours to allow dessert to firm up and make it easier to slice. When ready to slice, carefully lift parchment out of 8x8-inch dish and cut into squares.
Enjoy with whipped cream, a glass of wine or a cup of tea.