• 2 very ripe avocados
• 4 ounces 70%-92% cacao dark chocolate
• 1/4 cup unsweetened cocoa powder
• 6 tablespoons maple syrup
• 1/3 cup almond milk
• 20 edamame beans (steamed or microwaved)
• 1/4 cup soft steamed zucchini, packed
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/8 teaspoon sea salt
• 30 raspberries

Cut the zucchini into chunks and steam until soft (use leftover zucchini for dinner if desired). Steam edamame pods in whole bag in microwave or approximately 10 pods in steamer. Remove 20 soybeans from the pods. Melt chocolate in microwave. In food processor or blender combine all ingredients. Purée until creamy & silky. Spoon the mousse into 6 small dessert cups. Chill for at least 1 hour. Place 5 raspberries on top of each cup of mousse.