For this recipe it is important that all elements are at room temperature to make the blending clear and simple. Moreover, modify the added salt if you happen to’re using salted peanut butter.

Mash the avocado and place it in a blender with the coconut milk. Combine until clear.
Whereas the avocados are mixing, place the chocolate chips in a microwave safe bowl and heat at 20-30 second intervals until melted, stirring in between. As quickly as melted add to the avocado mixture and proceed to combine whereas scraping down the sides.
Add the cocoa powder, peanut butter, vanilla, 15-20 drops stevia, cinnamon and salt. Combine and scrape down the sides until all elements are properly combined and the mousse is clear and creamy. Add additional stevia a drop at a time if a sweeter mousse is desired.