Preparation: 10 minutes plus 30 minutes chill time
Servings: 3
This sensuous and dark chocolate mousse is made from pure, simple, wholesome ingredients. The avocado makes this dessert luxuriously creamy, while the addition of coconut cream creates a rich and velvety texture. Pure maple syrup and a touch of vanilla add a subtle sweetness, while a flick of raspberry powder brings a delightful hint of tartness.
Brain Food Notes
The good plant-based fat in avocado and the fatty acids in coconut cream help stimulate new brain cells and improve memory. Then it’s a match made in heaven with the feel-good benefits of cacao, which is loaded with antioxidants, magnesium, and other nutrients to promote a highly functional brain.
You Will Need:
1 1/2 very ripe avocados
200 ml (1 cup) coconut cream
4 tablespoons cacao powder
3 tablespoons maple syrup
1 teaspoon vanilla extract
2 tablespoons raspberry powder (optional)
1 cup fresh raspberries
What To Do:
Cut the avocados in half, remove the pip, and scoop the flesh into a food processor or high-speed blender. Add coconut cream, cacao, maple syrup, vanilla, and raspberry powder (if using).
Blend or process until the mixture is well combined, smooth, and creamy.
Spoon into wide-mouthed glasses and top with lots of fresh raspberries.
Pop into the fridge to chill for 30 minutes before serving. Enjoy!
