Chocolate Orange Mousse with Almonds

Chocolate is a rich source of antioxidants, but can also be addictive,
so use it sparingly, says Cherie Soria of Living Light Culinary Arts
Institute. The secret ingredient, avocado, makes this mousse thick and
rich, but cannot be detected in the flavor.

1/2 cup coconut oil
1/2 cup agave nectar (see Note)
3/4 cup raw cocoa powder (see Note)
1/2 cup fresh-squeezed orange juice
1 tablespoon evaporated cane juice (see Note)
1/4 teaspoon orange zest
1/4 teaspoon cayenne
Pinch salt
2 avocados, about 6 ounces each, peeled, seeded and mashed
1/2 cup peeled slivered raw almonds, for garnish, optional (See Note)

Place coconut oil in a small work bowl and place the bowl in a pan with
about 1 inch of hot water. The coconut oil will melt.

Combine melted coconut oil, agave nectar, cocoa powder, orange juice,
evaporated cane juice, orange zest, cayenne and salt in a high-powered
blender. A regular blender will work, although it may not make the
mixture quite as smooth. Puree until smooth; use a small rubber spatula
to keep folding the mixture into the center to keep the mixture blending
without adding water (you may stop the machine to do this). Make sure
cane juice crystals are fully dissolved.

Add the mashed avocado and blend just until the mixture is smooth and
creamy.

Pour into six 4-ounce ramekins. Serve each portion topped with slivered
almonds.

Note: Agave nectar and evaporated cane juice are minimally processed
sweeteners. They are available, along with raw cocoa powder, at natural
food stores.

To peel almonds, place a heaping half cup of almonds in a glass bowl.
Cover with hot water and let soak 15 minutes. Drain, peel skin off of
almonds and slice into slivers with a sharp knife. Dry the almonds
slightly before using, either by allowing to air-dry for 15 minutes, or
spreading on a sheet pan and placing in a 100F degree oven for 5 minutes.

Serves 6

PER SERVING: 400 calories, 4 g protein, 34 g carbohydrate, 30 g fat (19
g saturated), 0 cholesterol, 17 mg sodium, 7 g fiber.