Fool your tastebuds with raw chocolate mousse. Photo: China Squirrel
2 ripe avocado (reed and shepard work best)
3 tbsp raw cacao
3 tbsp raw honey (or rice malt syrup for fructose free)
3 tbsp coconut cream
pinch of vanilla salt
1. Put the ingredients into a bowl and blend until smooth. Adjust the sweetness and cacao to taste. It can be eaten immediately at room temperature, but overnight in the fridge will help the chocolate flavour develop.
2. For extra fun, stir through a handful of fresh berries or dried sour cherries.
- Cuisine - Contemporary
- Course - Dessert, Snacks
- Occasion - Dinner Party, Afternoon Tea, Mother's Day