On a recent trip to Tulum, I became obsessed with all things Mayan. The ancient culture is rich with wisdom and abundant spiritual folklore. The Maya were deeply religious and worshiped gods related to nature, with a deep connection to the planets, Earth, and the seasons. They were thought to serve as mediators between the gods and Earth. Their sophistication in understanding our connection to the planets goes beyond what we even understand today. The aura of their wisdom was infectious and inspired you to dig deeper in your life and spiritual practice.

And the cuisine…along with spiritual wisdom, the Maya brought us cacao. They are believed to be the first people to have discovered and cultivated the cacao plant for food. Genius. The cacao bean was a valuable crop, and they used cacao beans as ceremonial sacrifices to the gods. In Mayan culture, cocoa beans were ground up and mixed with chili peppers, cornmeal, and honey to create a drink called xocolatl. This drink was reserved for the noble.

Mayan chocolate is now synonymous with ‘spicy chocolate’. We love spice with our chocolate, and it’s the perfect flavor profile to eliminate sugar and add in any herbs or superfoods. This version of vegan avocado mousse doesn’t need to be reserved for dessertadd a little extra liquid and it’s the perfect breakfast tonic. The salt is key for boosting flavor.


  • 2 avocados
  • 1/2 cup cacao powder
  • 2 tablespoons Sun Potion Anandamide (optional)
  • 1/2 cup water or coconut milk
  • 1-2 tablespoons coconut butter
  • 1 tablespoon vanilla extract
  • 1- 2 tablespoons honey (optional)
  • 2 full drops of Omica Organics Liquid Stevia (Plain or Vanilla)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon sea salt

Blend all ingredients until smooth and fluffy.

Serves 2-6, depending on how hungry you are!

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