Choco-Berry Avocado Mousse with Spiced Almond Crumble

Begin by cutting 2 ripe avocados in half, removing the pits, and scooping the flesh into a blender.

Add 1/2 cup of unsweetened cocoa powder, 1/4 cup of pure maple syrup, and 1 teaspoon of vanilla extract to the blender.

Blend the mixture on high until it becomes smooth and creamy, scraping down the sides as needed.

Once blended, taste the mousse and adjust sweetness by adding more maple syrup if desired.

In a separate bowl, combine 1 cup of mixed fresh berries (such as strawberries, blueberries, and raspberries) and gently fold them into the avocado mousse.

For the spiced almond crumble, preheat your oven to 350°F (175°C).

In a mixing bowl, combine 1 cup of almond flour, 1/4 cup of rolled oats, 2 tablespoons of coconut oil, 1 teaspoon of cinnamon, and a pinch of salt.

Spread the mixture onto a baking sheet lined with parchment paper and bake for 10-12 minutes until golden brown, stirring halfway through.

Once the crumble is ready, remove it from the oven and let it cool.

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To serve, spoon the Choco-Berry Avocado Mousse into individual bowls and top with the spiced almond crumble and a few extra berries for garnish.