A lighter version of chocolate mousse that’s plant based and vegetarian.
1. Add avocado, cocoa powder, date, skim milk and vanilla to blender or food processor.
2. Process until smooth.
3. Melt dark chocolate in a microwave safe bowl or in a small saucepan over medium heat. Add melted chocolate to mixture in blender and blend again until creamy and smooth.
4. Refrigerate for 10 minutes or up to 24 hours. Serve with whipped topping. Garnish with pomegranate seeds.