It was not easy picking a winner for this challenge, we’ll tell you that much. Here’s why we went with Cecille Nguyen-O’Keven of San Rafael, California:

1. Chocolate mousse is delicious.

2. This recipe sounds easy.

3. Avocado is always a great idea, but especially in a dessert.

4. Fudgesicles!

Cecille is going to get a bunch of free treats from So Delicious (yum! yay!), and we’ve pasted her recipe below.

But check this out: Since there were so many good recipes, and because the point of the challenge wasn’t to make people vegan per se but just to encourage people to try delicious meatless food, we’re going to post a vegan recipe every Monday. Think of it as our little contribution to the Meatless Monday movement. (And keep those recipes coming!)

Now without further ado….

Raw Chocolate Mousse

1/2 c pitted dates (soaked**)

1/2 c raw agave nectar

1 tsp vanilla extract

3 medium avocados, mashed (trust me)

1/2 c organic carob powder

1/4 c organic cocoa powder

1/2 c water

Place dates, agave nectar, and vanilla extract into food processor. Process until smooth. Add avocado and powders. Process until incorporated and creamy. You may need to stop and scrape down the sides of the bowl with a spatula in order to incorporate all the powder. Add water. Process until smooth. Serve at room temperature or chilled. Store in a sealed container. This will keep in the fridge for 2-3 days (if it’s not eaten before then) or in the freezer for 14 days (fudgesicles, anyone?). Bon Appétit!

**Soaking dates is a raw foodie trick! Put them in cold water for 1-6 hours or overnight if you have time.

Thanks to everyone who participated, and we’re excited about starting this new tradition—are you?