Avocado Chocolate Mousse
Avocado Chocolate Mousse
This delicious chocolatey pud takes no time at all to make. A decadent dessert on your table in just 5 minutes!
- blender
- 1 large avocado (or 2 small, skin and seed removed)
- 3 Tbsp cacao powder
- 3 Tbsp pure maple syrup
- 1 Tbsp coconut nectar (or date syrup)
- 1 tsp vanilla extract
- 1/4 tsp cinnamon (optional)
- In a blender, combine all the ingredients and blend until creamy, stop to scrape down the sides as needed.
- Add the water, a few tablespoons at a time, as needed until the desired consistency.
- Taste and adjust the flavour accordingly.
- Serve top with shaved dark chocolate and chopped hazelnuts.
Top Tips:
- Pudding can be served at room temp, but we recommend letting it chill in the fridge for a couple of hours.
- Leftovers can be stored in an airtight container in the fridge for 4 to 5 days.
- To freeze, store in popsicle moulds for best results and keep in the freezer for up to 2 months.
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