You won’t believe this creamy, velvety pud until you’ve tried it. Avocado whips up into an indulgent mousse when mixed with coconut milk, rich cocoa powder and maple syrup. Garnished with freeze-dried raspberries and toasted coconut chips.
- 10g coconut chips
- 1 avocado
- 200ml coconut milk
- 2 tbsp maple syrup
- 3g freeze-dried raspberry pieces
- 3 tbsp cocoa powder
Using a blender or food processor, blend the avocado, cocoa powder, coconut milk, maple syrup (to taste) and a pinch of sea salt. Blend until smooth. Stir through half of the freeze dried raspberries into the mixture.
Spoon the avocado chocolate mousse mix into two ramekin dishes or small bowls and place in the freezer for 20 mins (or make ahead of time and place in the fridge for 4 hours). The mix should be relatively firm.
To serve, sprinkle with the remaining freeze-dried raspberry pieces and toasted coconut chips.
*Food processor or blender needed.
Brought to you by our partners Mindful Chef.