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Vegan Chocolate Mousse

By Teresa Cutter

Vegan Chocolate Mousse
Vegan Chocolate Mousse

What's great about it

Another classic seasonal favourite from my Purely Delicious Cookbook. Made with only 5 ingredients, this is the most decadent instant Easter dessert! A simple treat bursting with antioxidants and powerful superfoods. Avocados are the hero of this dessert as they are an incredible source of heart-healthy fats, which can help reduce inflammation and enhance the absorption of the nutrients you eat. Healthy Chef Naked Chocolat is gluten, dairy and sugar-free, so it is deliciously good for you, every day!

Ingredients

Serves 6

1/2 cup organic maple syrup

2 large ripe avocados

1 teaspoon vanilla bean paste

1/2 cup Healthy Chef Naked Chocolat or cacao powder

Pinch of sea salt

Method

 

  1. COMBINE all the ingredients in a high-performance blender. Place the maple syrup in first, followed by the avocado, vanilla, cacao and salt.
  2. BLEND for about 30 seconds until smooth and creamy. Add a splash of water or coconut water to make a lighter mousse.
  3. SPOON into a bowl and allow to cool and set in the fridge.

Notes and Inspiration

Adding 2 tablespoons of melted cacao butter or cold-pressed coconut oil will firm up the mousse.

Top with coconut yoghurt and cocoa nibs or coconut flakes.

More healthy recipes from Teresa Cutter

Purely Delicious Cookbook
Purely Delicious Cookbook
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