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In VT’s February One on One interview with singer-songwriter Jason Mraz, his blogging about Chocomole couldn’t help but come up. “It’s the easiest vegan dessert I can make on the road,” he told writer Tracey Pepper. Here Mraz shares the recipe from his blog, “Freshness Factor Five Thousand.”

To read


‘s One on One interview with Mraz, click



To read a


Editor’s taste test of this recipe, click 



For more on Mraz and his music, check out



I baci di cioccolato – A Recipe for Chocomole

Grazie. Thank you to the badillions of people around the world who pester me about this famously delicious recipe. Here I have simplified the portion for your convenience and practicality. Enjoy.

What you’ll need in the bowl:

2 ripe (soft) avocados

20 yummy dates

Some coconut oil, agave nectar, vanilla extract, and raw cacao

What you’ll need on the radio:

I prefer Italian, Flamenco, or Reggae. “Funiculi, Funicula” always puts a bounce over the cutting board. However, Bob Marley goes well with this tropical delicacy.

Halve the two avocados and mush up all the green goodness. You may throw away the seed but save the skins as those will be used as serving cups later.

Chop, chop, chop the dates again, and again, and again. About 8-10 dates per avocado should do the sticky trick. A food processor makes this task super easy, but doing it by hand can be meditative. Careful you don’t zone out and add fingernail or blood to the recipe. There’s already plenty of calcium in the pudding.

Squirt/Pour/Drizzle in as much agave nectar as you’d like. I like to do a few tablespoons to start and then add more at the end if the mousse isn’t sweet enough.

Just a drop of vanilla will do.

Then throw on a heaping spoonful of coconut oil. This is a must as it will really dress up the dessert and surprise the tastebuds with something more exotic that you’d anticipated. (On a side note, you can use coconut oil for cooking everything. It’s a super healthy alternative, especially for those who still cook with leftover bacon grease.)

Add one spoonful of raw cacao per avocado. Too much cacao could make the goo bitter, so be modest.

Now stir it up … little darlin’ stir it up. If you have a kitchen mixer, try to harmonize with it. Otherwise mixing with a knife and fork will help you get those dates down to a smoother dimension.

The recipe should fit perfectly back into the avocado skins. Whatever’s leftover you should eat with your fingers right then and there.

Add your favorite garnish and let cool in the fridge. My parents prefer this dessert the day after, as all the flavors congeal and the whole thing becomes more like a pudding.

Have fun. Get messy. Be creative. And if I can do this in a hotel room, you can certainly pull it off in your own cucina.

Ciao. Arrivederci gente bella.