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:
-
Place all the ingredients (except the dark chocolate) in a food processor.
- 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.
- Pour melted chocolate into the food processor with all the other ingredients, blend until smooth and silky.
- 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.
Nutritional Information |
per serve |
Energy |
1210 kJ (288 cal)
|
Total Fat |
14g |
Saturated Fat |
6g |
Carbohydrate |
42g |
Sugar |
27g |
Fibre |
5g |
Sodium |
29mg |
Protein |
4g |