If you tell people the ingredients used to make this dish, they are likely to opt out of having any pudding. Yes, avocado in a sweet dish does seem strange but here it acts as a deliciously thick cream to bring the dark, bitter cacao and spicy ginger flavours together, resulting in a very sophisticated-tasting avocado mousse. A compound in raw cacao can help to boost your mood with its effect on the brain – the same chemical is released when you’re in love.
Romantic raw cacao, ginger and avocado mousse
Rich in Potassium • Magnesium • Beta-sitosterol • Phenylethylamine • Fibre
315 calories per serving
2 tbsp coconut oil 2 avocados 1 vanilla pod, split open lengthways 1 tsp finely grated fresh ginger 3 tbsp coconut water 3 tbsp raw cacao powder 3 tbsp runny honey
What to do
- Put the coconut oil in a small pan and heat gently for 5 minutes until melted. Remove from the heat.
- Whilst the coconut oil is melting, slice the avocados in half and remove the stones. Scrape all the flesh into a blender or food processor. Scrape the seeds from the vanilla pod and add to the blender.
- Add the grated ginger and coconut water and blitz until smooth. Now add the coconut oil along with the raw cacao powder and honey. Blitz for 2 minutes until completely smooth. (If you don’t have a blender you can mix everything together by hand although the texture may not be as smooth.)
- Spoon the mixture into four small ramekins or dessert glasses and leave to set in the fridge for 1–2 hours before serving.
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