I loooove avocados. On toast, in salads, as a guacamole… It’s a phenomenal little number. During avo season we have a constant line-up along the window sill, all varying of ripeness. They’re a great snack or addition to so many meals – and it turns out they’re rather good sweet as well!
I’ve enjoyed making avocado mousse for quite some time now. It’s wonderful on it’s own, in a slice, or even used in place of icing on a cake. And if you freeze it, it becomes a fudgey ice cream dessert – ideal for my ice cream addiction!
This mousse is a perfect way to round up a meal, it’s a quick and simple mix with a rich, satisfying flavour. If you’re not as much a fan of avocados as I am then try subbing out one or both avos for a banana, but cut the sweetener (maple or rice syrup) in half to compensate for the sweetness of the fruit.
Chocolate Avocado Mousse (serves 4-5)
2 medium sized ripe avocados
4 tbsp cacao or cocoa
4 tbsp pure maple syrup or brown rice syrup
4 tbsp full fat coconut milk
1 tbsp lemon juice
1 tsp vanilla extract
1 tsp chia seeds, optional (helps it set slightly firmer)
Place all ingredients in a blender or food processor and blitz until smooth. Transfer to a large bowl or separate ramekins then refrigerate for at least an hour before serving.