So rich, so creamy and so not like any other vegan dessert you’ve ever tasted. Will impress even the fussiest chocolate mousse traditionalist.
2 large ripe avocados
3/4 cup organic unsweetened cocoa powder
1/2 cup agave nectar
1 1/2 tsp pure vanilla extract
1/2 cup coconut cream
1/2tsp cinnamon
1/2 tsp nutmeg
Fresh strawberries, roasted hazelnuts and coconut flakes to garnish
Method
Cut avocados in half and remove flesh, placing it in a food processor (you can also mash by hand if you don’t have a processor). Mix until smooth. Add cocoa powder, agave, vanilla, spices and coconut cream and blend until combined and smooth. Put into serving individual serving glasses (or one serving dish) and refrigerate – preferably overnight, but a couple of hours will do. Serve with berries, nuts and coconut flakes.