A delicious recipe by Vicky Foord. 
serves 4 I prep time = 5 minutes I refrigeration = 2 hours  

Ingredients:  

• 1 large ripe avocado, peeled and pitted (anti-inflammatory ingredient) 
• 2 large ripe bananas 
• ¼ cup raw cacao or cocoa powder 
• 100g dark cooking chocolate, chopped 
• 1 teaspoon vanilla extract 
• ¼ cup light coconut cream 
• 4 tablespoons maple syrup 
• fresh strawberries and blueberries, as garnish (anti-inflammatory ingredient) 
• chopped almonds, as garnish (anti-inflammatory ingredient) 

Method:   

1. Place all the ingredients (except the dark chocolate) in a food processor. 
   
   
2. Add a small amount of water into a saucepan and heat until it’s simmering gently. Place the cooking chocolate in a large heatproof bowl over the simmering water. Stir chocolate with a spatula until silky smooth. Remove from heat. Alternatively, you can heat chocolate in a glass bowl in the microwave at 50 percent power in 30 second increments until melted.
   
   
3. Pour melted chocolate into the food processor with all the other ingredients, blend until smooth and silky.  
   
   
4. Pour the mousse into small glasses or bowls and put in the fridge and chill for at least 2 hours. To serve, add some fresh strawberries, blueberries and chopped almonds on top.