Photo: California Avocado Commission

2 ¾ oz. raw cashews (soaked for 3 hours)

3 oz. extra virgin coconut oil

6 oz. honey or agave nectar

6 oz. cold purified water

2 oz. unsweetened cacao powder

¾ oz. organic, non-GMO soy lecithin granules

2 tsp. vanilla extract

1 tsp. vanilla powder (optional)

1 tsp. ground cinnamon

¼ tsp. ground cardamom

⅛ tsp. sea salt

1 large fresh California Avocado, pitted, peeled and coarsely chopped*

Drain the soaked cashews. Place all ingredients except avocado into a food processor or high-powered blender. Process until smooth.

Add chopped avocado to mixture and process, occasionally scraping down sides of the bowl until mixture is silky smooth. Divide mixture evenly into 6 bowls or glasses. Refrigerate at least 30 minutes before serving. For a much firmer mousse, refrigerate 8 hours or more. Serve.

*Large avocados (averaging about 8 oz.) are recommended for this recipe. For smaller or larger size avocados, adjust quantity accordingly.