Yep, there was a time when I disliked avocado immensely. Weird, mushy, avocado. Can you believe it? Thankfully the times have changed – I can’t get enough of it these days and could happily have it at least once a day on toast. Ahhh nature’s butter. While my favourite is probably on toast with chilli, it is also the perfect side to pretty much every dish ever.
This recipe is a tweaked version of one I posted about three years ago, back when I was living/travelling in a van and my photography was embarrassing. So today I bring to you an updated recipe with a little more stylish photos. Avo is still the main player in this dish, though it is hidden by cacao to bring you a rich and creamy dessert. It is quite thick, and I have seen some people do a similar thing but blend a banana into it or extra coconut cream which I suppose would create a lighter texture, I’m yet to try it though.
Raw Chocolate Avocado Mousse
1/2 cup cacao
1/4 cup coconut cream
4 Tbsp maple syrup or other sweetener
1 Tbsp coconut oil, liquified
1 tsp vanilla
Pinch of salt
Blend all ingredients in a food processor until smooth. Taste for sweetness and add more sweetener if desired, though keep in mind that the taste does settle overnight – I find the avocado flavour mellows completely with some time. Pour into serving glasses and chill in the fridge over night. Top with desired toppings e.g. berries, coconut, cacao nibs, choc chips, banana.