These are simple to make and a great dessert to make ahead for a dinner party or special occasion. Don’t be put off by the avocado — while it contributes great nutritional value and a creamy texture, you can’t taste it at all. The flavour combination of chocolate and raspberry packs a punch and is a match made in heaven.
Serves: 4
GF, V, VG
=R1=
Tip: This mousse also makes a fabulous chocolate ganache for icing cakes, using either the mousse alone or also drizzled with the raspberry sauce. It’s like two recipes in one!
Servings
Prep time
Cook time
Recipe
Ingredients
- Raspberry Sauce:
- 30g frozen raspberries
- 1 tbsp rice-malt syrup, honey or maple syrup
- 1–2 tbsp water
- Mousse:
- 2 small to medium avocados or 1 large avocado
- 120mL coconut milk
- 50g coconut oil
- 40g cacao (unsweetened Dutch process or raw)
- 170g rice-malt syrup or maple syrup
- 1 tsp vanilla powder, extract or essence
Method
- In high-speed blender or food processor, blend raspberry sauce ingredients until liquidised. Set aside in small bowl or jug.
- Without washing the blender, add mousse ingredients and blend until smooth. Vary the amount of sweetener up or down to suit your own taste.
- Divide between little cups, top with raspberry sauce and refrigerate for 1 hr or more.
- Served chilled.
- Store covered in fridge.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
