If you pop these on the table without saying what the ingredients are, even the most ardent avocado hater will love this mousse.
Serves: 4–6
INGREDIENTS
2 large, ripe avocados
¼ cup raw cacao powder
2 teaspoons vanilla paste or extract
3 tablespoons pure maple syrup
⅓ cup coconut milk
3 tablespoons good quality nut butter (see Cook’s note)
1 teaspoon sea salt
METHOD
Put the flesh of the avocados in a food processor along with all the remaining ingredients. Process until silky smooth with no visible lumps of avocado. Divide between serving glasses or bowls and chill for 30 minutes. Serve plain or top with any of the suggestions below.
Serving suggestions: Cacao nibs, whipped coconut cream/regular cream, coconut yoghurt, fresh berries, crème fraîche.
Cook's note: Any of your favourite nut butters will be delicious in this recipe. I like to use a fiery, chilli-infused peanut butter.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Milk Chocolate Hazelnut Mousses and Hazelnut Biscuits]()
RecipeMilk Chocolate Hazelnut Mousses and Hazelnut Biscuits
Article by Sarah Tuck![Ricotta Chocolate Mousse with Strawberry and Mint Salad]()
RecipeRicotta Chocolate Mousse with Strawberry and Mint Salad
Article by Kelly Gibney![Dark Chocolate, Mandarin and Ginger Mousse Cake]()
RecipeDark Chocolate, Mandarin and Ginger Mousse Cake
Article by Claire Aldous![Whiskey, Caramel and Orange Mousse with Orange Crumble]()
RecipeWhiskey, Caramel and Orange Mousse with Orange Crumble
Article by Sarah Tuck
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.