How to better welcome the weekend than with a cheeky chocolatey treat?
This vegan avocado chocolate mousse isn't only healthy, but packed with scrummy plant-based nutrition! Give it a whirl and let us know in the comments below how you liked it!
You'll need:
1 large, ripe avocado
1 medium sized banana
30g cacao powder
cream from 1 can of coconut milk
1 teaspoon vanilla extract
3 tablespoons maple syrup
pinch of salt
Optional: instead of maple syrup, add 2 pitted dates for added iron and Vitamin K!
Method:
Keep the can of coconut milk in the fridge for 4-5 hours - ideally overnight.
Scoop only the solid cream part of the can into a high-speed blender. Use the liquid milk for another recipe.
Add all other ingredients and blend for 2 to 4 minutes, until smooth.
Refrigerate for a minimum of 2 hours before serving.
Eat within the same day.
This avocado chocolate mousse is high in:
Fibre
Folate
Magnesium
Vitamin B2
Vitamin B5
Vitamin B6
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