1
Blend the avocado and bananas in a food processor or strong blender. Blend until you achieve a smooth consistency.
2
Add the rice milk, cocoa powder, cinnamon and vanilla powder to the blender. Mix well until you get a smooth and dark mousse.
3
Divide the chocolate mousse over two bowls and refrigerate them for half an hour.
4
Remove the seeds from the pomegranate. Look here for the best way to do this. Use the seeds to garnish the chocolate mousse.
