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.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!