Mexican Chocolate-Avocado Mousse with Crispy Tortilla Shards & Cinnamon Sugar

Ingredients

• 0.5 whole ripe avocado, about 60g, very ripe
• 2 tbsp unsweetened cocoa powder, high-quality
• 2 tbsp maple syrup, pure
• 0.25 cup almond milk, unsweetened
• 0.25 tsp vanilla extract, pure
• 0.5 tsp ground cinnamon, divided: 0.25 tsp in mousse, 0.25 tsp for tortilla
• 0.125 tsp cayenne pepper, optional, adds depth
• 0.125 tsp sea salt
• 0.5 whole corn tortilla, 6-inch, cut into strips
• 0.5 tbsp coconut oil, for frying tortilla strips
• 1 tbsp coconut sugar, for cinnamon sugar topping
• 1 tbsp pumpkin seeds (pepitas), toasted, for garnish
• 0.125 tsp lime zest, fresh garnish

Instructions

1. 1

   Heat coconut oil in a small skillet over medium heat. Cut tortilla into thin 2-inch strips.

2. 2

   Fry tortilla strips for 2-3 minutes until golden and crispy, stirring occasionally. Transfer to paper towel.