This recipe makes a delicious, creamy chocolate mousse in just a couple of minutes and reminds me of chocolate puddings I used eat as a kid, although I know they would never have been this healthy!
- 2 ripe avocados
- 4 moist fresh dates
- 4 tablespoons almond or coconut milk (almond milk tends to be a bit lighter)
- 2 tablespoons raw cacao powder
- 3 tablespoons rice malt syrup (if you’re paleo, substitute with 2 tablespoons of coconut nectar, honey or maple syrup – these are sweeter than rice malt syrup so you won’t need as much)
- 1 tablespoon coconut oil
- 1 teaspoon natural vanilla essence
Remove the stones from the dates and scoop out the avocado flesh. Place in a food processor/high powered blender along with the milk and blend until smooth. Add the rest of the ingredients and blend again for another 15 seconds or so until all the ingredients are well mixed. Divide into 4 serving bowls and place in the fridge for at least 15 minutes to allow the mousse to chill and set.
Serve with fresh strawberries or raspberries, and drizzle with some coconut cream if you like a little extra decadence.
The mousse will keep in the fridge for up to 3 days.