Recipe byThe ZestyPlate Kitchen
A silky, dairy-free chocolate avocado mousse: avocado and banana blended with cacao and honey for a rich pudding ready in minutes.
This mousse turns avocado into something unexpectedly luxurious. Blended with banana, cacao and a little honey, it sets to a thick, glossy chocolate cream that tastes nothing like its base ingredients. It also happens to take only minutes to make, with no cooking involved.
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Prep 10 min
Total 10 min
Easy
Scale:
- 1 Banana
- 3 tbsp Cacao
- 1 Avocado
- 2 tblsp Honey
- 1 tsp Lemon Juice
- 1 tsp Vanilla
- 2 tbsp Water
- pinch Sea Salt
Nutrition (per serving)
270
kcal
4g
Protein
44g
Carbs
13g
Fat
Estimated per serving. How we calculate this.
Preparation
- Blend all the mousse ingredients together in a food processor until smooth, adding the cacao powder first and adjusting the ratios as you go (equal amounts of avocado and banana give the best balance, since their sizes vary).
- Taste and add a few drops of stevia if you would like it sweeter.
- Fill little cups or shot glasses with the mousse, sprinkle with cacao powder or nibs, and serve. (If you do not have a frozen banana, use a normal one and chill the mousse before serving.)
Tips from the ZestyPlate Kitchen
- Pick a properly ripe avocado and banana so the mousse blends right down to silky, with no fibres left behind.
- Keep blending past the point you think it is done; any lumps mean it needs longer in the processor.
- Have a taste and tweak the sweetness, adding more honey or a few drops of stevia as you like.
- A spell in the fridge firms it up and gives a more proper mousse-like set.
Frequently Asked Questions
You really will not. The cacao, banana and vanilla take charge, leaving a rich, creamy chocolate flavour and nothing green.
It can be. Swap the honey for maple syrup or another plant-based sweetener and you are there.
Eat it within a day or two. Press cling film right onto the surface to stop the avocado browning.
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