In an instant

Cheryl Richardson--A Simple Act--"life as you know it can change in an instant."

“There is a power inside every human against which no earthly force is of the slightest consequence.” ~ Neville Goddard

Song of the Day: Hotel California....acoustic version....



Bernadette's Chocolate Mousse

6 pitted medjool dates, soaked in warm water (reserve date water)
¼ cup pure maple syrup
½ teaspoon vanilla extract
1 ½ avocados, mashed
¼ cup plus 2 Tablespoons unsweetened cocoa or carob powder
¼ cup date water
Yield 1 cup or 2 servings.

Double-batch:
12 pitted medjool dates, soaked in warm water (reserve date water)
½ cup pure maple syrup
1 teaspoon vanilla
3 avocados, mashed
¾ cup cocoa powder
½ c date water
Yield 2 cups or 4 servings.

Triple batch recipe
14 pitted medjool dates, soaked in warm water (reserve date water)
½ c pure maple syrup
¼ c agave
2 t vanilla
5 avocados, mashed
1-¼ c cocoa powder
¾ c date water
Yield 3 cups or 6 servings

Place the dates, maple syrup and vanilla in a blender and process until smooth.

Add the avocado and cocoa powder and process until creamy.

Stop occasionally to scrape down the sides of the bowl with a rubber spatula.

Add the date water and process briefly.  Store in a sealed container.

Serving suggestion:  layer in parfait glass with diced strawberries

Chocolate mousse will keep for three days in a refrigerator or two weeks in the freezer.