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 #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.