This recipe has evolved with me over the years to become one of my true signature dishes. I think this single recipe has turned on more people to good food than any other others I've created. It is beyond the beyond. Imagine a world where decadent chocolate mousse has real value, grows beautiful skin and hair, and is actually good for you! Welcome to the rest of your life. I literally dreamed this recipe, back in the day when I was just a puppy, running my restaurant as a 20-something hopeful. I was very overworked and would wake at night from nightmares about making vats of salad dressing with a broken miniature blender. One night I dreamed of making a creamy, sweet avocado (?!?) pie, which was so bizarre that I gave it a whirl the next morning. Eureka! While many chefs and restaurants make a rendition of this truly magical creation, i offer you the orginial.

Yields: 8 servings

INGREDIENTS:

2 cups avocado (the richer, the better- Haas is a great varietal)
1/2 cup + 2 tablespoons maple syrup
2-4 tablespoons organic evaporated cane juice or organic sugar (optional- for the sweeter tooth)
2 tablespoons Omega Nutrition coconut butter (optional)
1-2 teaspoons non-alcohol vanilla extract
1 teaspoon balsamic vinegar (aged balsamic is best)
1/2 teaspoon shoyu
1 cup pure cocoa powder (Green & Black is choice)
1 pint raspberries
handful of fresh mint leaves
sprinkle Scharffenberger's cacao nibs (optional)

PROCEDURE:

In a food processor: Blend avocado, maple syrup, organic sugar (if choosing), coconut butter, vanilla extract, balsamic, and shoyu until smooth and creamy.
Add cocoa powder and blend until smooth. Sifting the cocoa powder before adding is a good idea so prevent lumps. A simple metal strainer works well.
Allow to chill one hour or more in the fridge for flavors to marry.

SERVICE

Serve in a parfait, wine, or martini glass garnished with berries, mint and caco nibs

LEFTOVER STORAGE

Store in a tightly sealed container (sans berries and mint) in the fridge for 4 days or in the freezer for a month.