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Yield: 6 servings
1 (19-ounce / 540 mL) can black beans, drained and rinsed
6 tbsps mashed yam
¼ cup (60 mL) agave syrup or maple syrup or honey
1 small avocado
6 tbsps (90 mL) unsweetened cocoa powder
Pinch of salt
1 tsp (5 mL) vanilla extract
6 tbsps (90 mL) brown sugar
2 tsps (10 mL) instant espresso powder (or dairy-free cream or any milk substitute if serving to children)
1. Put the beans, yam, agave syrup, and avocado in a food processor and blend until completely smooth. Add the cocoa powder, salt, vanilla, sugar, and espresso and continue blending until fully combined.
2. Spoon the mousse into 6 serving bowls and refrigerate overnight or for at least 2 hours. To serve, sprinkle with powdered sugar (which will melt, but it gives it a great taste and gloss!).
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