When I first put together this recipe, I was like, "WTF." I didn't just think it. I said it out loud, which is why it's in full-fledged double quotes instead of baby thought quotes.

'Avocado and

chocolate

?!,' I thought, in single thought quotes, sifting through various paleo hacks.

I knew I had to try making my own paleo chocolate mousse, just to see if this would be as terrible as I thought it was going to be. And in the spirit of experimentation, I decided to turn the heat up and make a Mexican chocolate version.

Little did I know it would actually turn out kind of, well... great.

Paleo Mexican Chocolate Mousse

Paleo, Gluten-Free, Vegetarian, Vegan

Adapted from

Practical Paleo

• 2 ripe avocados
• 1/4 cup of unsweetened cocoa powder
• 4 T full-fat coconut milk
• 1 ripe banana and/or 3 T of honey or maple syrup (just sweeten to taste)
• 1/2 tsp pure vanilla extract
• 1/4 tsp cinnamon
• 1/4 tsp ancho chili powder
• Pinch of sea salt
• Optional: I topped this with some dark chocolate chunks, because yum.

Mix all the ingredients in a food processor or blender until whipped nicely. Chill until it's time to EAT.

Thoughts, ideas and other uses:

• The flavor is not going to be like regular chocolate mousse, so get that nonsense out of your head. I'd say it's an acquired taste—at first I wasn't so sure, but by the bottom of the bowl I was pretty into it.
• I wouldn't expect it to keep long, though you'll never know when the avocados turn brown. :)
• Use this general recipe but change the spices to create different flavor combinations.
• Garnish with hazelnuts too. Yum.
• Check out these other weird things I found out you can do with avocado.
•  Obsessed with these Iittala dessert bowls we got as a wedding gift. So obsessed that I eat scrambled eggs from them sometimes.

P.S. I don't often post desserts, but when I do you should make

them

.