Cacao (and avocado) Mousse

This chocolate mousse is an updated version of an old recipe and we’re big fans of it! I know it sounds very strange to put avocado in something sweet and it’s been a bit of a trend in healthy eating, I’m sure lots of you are skeptical of it, but we think it’s definitely worth trying as using this is very creamy and we don’t think you can taste the veg – instead you taste deliciously chocolaty tones with sweet hints of dates and a little banana, then you get the crunchy almonds and the yoghurt and chocolate sauce…


Serves: 2

Prep: 10M

Total: 10M

Difficulty: easy

For the mousse:

1 banana

The flesh of 1 large or 2 small avocados

40g cacao powder (1/2 cup)

75 ml of almond or hazelnut milk (1/3 cup)

6 medjool dates, pitted

2 tablespoons of date syrup

Pinch of salt

For the chocolate sauce:

50g raw cacao powder

6 tablespoons of date syrup

2 tablespoons of coconut oil

3 tablespoons of coconut milk

To serve:

A handful of roasted almonds

A dollop of coconut yogurt (or any plain yogurt you like)


Pit the dates and soak in boiling water for 5-10 minutes if they feel hard.

Then simply put all the ingredients into a food processor and blend into a smooth delicious mixture. Keep chilled in the fridge until you’re ready to serve and then make your chocolate sauce. To do this, just melt the cacao powder, date syrup and coconut oil together, then whisk in the coconut milk. Set aside to cool.

When ready to serve; take your mousse out of the fridge and spoon into bowls, then top with a dollop of coconut yogurt, a sprinkle of toasted almonds and a drizzle of chocolate sauce!