This tastes just like a conventional chocolate mousse made with eggs and cream, and yet it's completely vegan! I don't think anyone will guess the main ingredient is avocado, unless you tell them. The coconut oil helps to firm up the texture, and the agave syrup supplies the sweetness; alternatively, you could use pure maple syrup.
300g 11 oz) ripe organic avocado, weighed without skin and stone
125g (4 oz) Essential Fair Trade cocoa powder
2 tablespoons Essential Organic Virgin coconut oil
200ml (7 fl oz) agave syrup
2 teaspoons organic vanilla extract
Pinch of salt
1-2 tablespoons cacao nibs
- This recipe is made really quickly and easily with the aid of a food processor.
- Simply put in all the ingredients: the avocado, cocoa powder, coconut butter, agave syrup, vanilla extract and salt, and blend until thick and smooth. You will need to open the food processor and push down the mixture from the sides a couple of times.
- Spoon the mixture into small bowls and put in the fridge until required. It will keep for several hours.
- Serve decorated with the cacao nibs and strawberries, whole or sliced into a fan with the stem still attached.
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