• ½ cup cacao nibs, soaked in one cup water for 8-12 hours
  • 2 large OR 3 small ripe avocados
  • 3 Tbsp beet juice (use juicer, or grate one large beet and press out juice)
  • 1 tsp lemon juice
  • 5 to 6 Tbsp agave nectar (adjust to taste)
  • 2 tsp vanilla extract
  • 1/16 tsp stevia powder
  • 1/16 tsp finely ground Avena’s Pristine Sea Salt


  1. Drain cacao nibs. Discard soak water.
  2. Blend all ingredients in food processor until creamy and fluffy.
  3. Cacao nibs give the mousse airy lightness and a pleasant texture.
  4. Serve immediately for best pink (dark-raspberry-like) color.

*Variation: Substitute fine cacao powder for the nibs, omit the soaking step, and make the silkiest chocolate pudding on the planet – call it Extreme Cacao Pudding!