Chocolate and Almond Mousse

by Meg Thompson November 16, 2016

Chocolate and Almond Mousse

By: Meg Thompson

This dish is so easy to make, so nourishing and so delicious! It’s definitely a dessert to add to the rotation.

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Servings

Prep time

Cook time

Recipe

Ingredients

90g good-quality dark chocolate
1 avocado
1 cup coconut cream
3 tbsp almond butter
1 tsp vanilla
Decent pinch sea salt

Method

Melt chocolate in saucepan over low heat.
Add all ingredients to blender (adding chocolate last) and blend until smooth.
Divide into serving plates and refrigerate for 2 hours or longer (you can serve immediately but you’ll achieve a firmer result if you refrigerate).
Top with your choice of toppings and serve.

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

#Tags: dessert, gluten-free, vegetarian

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.