Quick avocado chocolate mousse
Whizzed-up avocados and banana make a silky soft vegan mousse made with maple syrup for sweetness and cocoa powder for choccy depth.
Ingredients
- 2 ripe avocados, halved, stoned and peeled (prepared weight 190g/6½oz)
- 2 ripe bananas, peeled (prepared weight 210g/7½oz)
- 80g/2¾oz good-quality cocoa powder
- 2 tbsp vanilla extract
- 1 tsp orange extract
- 1 unwaxed orange, finely grated zest only
- 120ml/4fl oz maple syrup
- 10 Medjool dates, finely chopped
- 100ml/3½fl oz milk (or almond milk)
To finish
- 40g/1½oz good-quality dark chocolate (70% cocoa solids, dairy-free)
- 50²µ/1¾´Ç³ú pecans, toasted and chopped
- 50²µ/1¾´Ç³ú macadamia nuts, toasted and chopped
- 1 tsp sea salt flakes
Method
Put the avocado flesh into a food processor and add the bananas, breaking them into pieces. Add the cocoa powder, vanilla and orange extracts, orange zest, maple syrup, dates and milk. Blend until smooth.
Spoon the mousse evenly into glass bowls and grate chocolate over each portion. Sprinkle with the chopped nuts and sea salt flakes to serve.
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