Avocado Chocolate Mousse With Cacao Nibs

In a food processor, place the avocado flesh and purée until completely smooth, scraping down the sides as needed. Add the cocoa powder and process to mix. Add the vanilla, salt, maple syrup, and coconut milk and process again until combined.

Bring a small saucepan of water to a gentle boil. Place the chocolate in a small bowl and set the bowl over the boiling water to use it as a double boiler to melt the chocolate. Stir occasionally until the chocolate is completely melted. Allow to cool to room temperature, then scrape the chocolate into the avocado mixture. Purée until combined. Transfer to an airtight container and cover with plastic or beeswax wrap, pressing it to cover the surface of the purée. Seal the container and chill until cold.

Serve a heaping half cup topped with half a tablespoon of cacao nibs.