Chocolate Mousse (soy-free) with Cashew Cream

This recipe was recommended by a friend a while ago. It sat in my recipe book untasted and untested, until today when my chocolate craving inspired me to give it go. Not only does it taste rich and delicious, and it has a perfectly smooth and creamy consistency, but it looks so pretty and shiny. (And it's ridiculously easy to make.) This is definitely a must try!

Ingredients
2 ripe avocados (don't be scared; it's delicious - I promise!)
1/2 cup almond milk
1/2 cup coco powder
1/2 cup agave nectar
2 tsp vanilla extract
pinch of salt
[NOTE: Since I like the flavor of coffee with my chocolate, I added a little cold coffee to this recipe.]

Directions
Place all of the ingredients in the food processor or blender. Blend until smooth and creamy. Pour into serving dishes and refrigerate until ready to serve.

The recipe called for a Cashew Cream topping, which I imagine would help cut the richness of the chocolate. I've used this cashew cream in place of whipped cream in other recipes, and it's really yummy, as long at you aren't thinking "whipped cream" while you're eating it.

Ingredients
1 cup raw cashews
1/3 cup water (you may need to add more)
3 Tbs agave nectar
1/2 tsp vanilla
pinch of salt

Directions
Soak cashews in water for 5 hours. Drain cashews. Place all ingredients in a blender and blend until smooth. Refrigerate until cold. Serve a spoonful (or two) on top of the chocolate mousse.