Ingredients
1batchchocolate-covered strawberryto serve as carrots
1batchchocolate avocado mousseto serve as dirt
24Oreoscrumbled
3largeRipe Avocados
6ozdark chocolatemelted
⅓cupunsweetened cocoa powder
½cupalmond milk
½cupmaple syrup
1tspvanilla extract
½tspsea salt
6ozwhite baking chocolatemelted
McCormick Color From Nature Food Coloring (red and yellow)
6pcsfresh strawberries
Preparation
Combine all ingredients in a food processor and process for 1 minute, or until completely smooth. If you would like a thinner mousse, feel free to add in a few extra tablespoons of almond milk. Stir in about ⅔ of the crumbled Oreo mixture until combined, reserving the rest for the “dirt” topping.
Combine melted chocolate and food coloring together in a small bowl, and stir until your desired color is reached. (Heads up — you’ll need more yellow than red food coloring!) Then one by one, dip the strawberries in the chocolate until they are covered, and place them on a sheet of parchment paper to cool. Once all of the strawberries have been dunked, use a fork (or transfer the remaining chocolate to a piping bag) to drizzle little carrot-like lines across the strawberries. Let cool until the chocolate is completely hardened.
Portion the “dirt” mousse mixture evenly between your serving cups. Sprinkle the remaining crumbled Oreos evenly on top of each cup. Then top with a “carrot”.
Serve immediately and enjoy!
If you’d like to prep these in advance, you can refrigerate the mousse mixture and the carrots in sealed containers for up to 2 days. Then assemble just before serving.
