Chocolate avocado mousse with no added sugar
Ripe avocado, cocoa and Medjool dates blended into a thick chocolate mousse in 10 minutes. No added sugar, no cooking, gluten-free, vegan with a plant drink.
Ingredients
- 2 medium ripe avocados 300 g flesh
- 30 g unsweetened cocoa powder 4 heaped tbsp
- 100 g pitted Medjool dates about 5
- 100 ml milk or an unsweetened plant drink scant 1/2 cup
- 1 tsp vanilla extract 4 g
- A pinch of salt 0.5 g
- 20 g shelled unsalted pistachios 2 tbsp, chopped, to serve
Instructions
- Cover the pitted dates with hot water and leave them for 10 minutes, until soft. Drain them well.
- Meanwhile, halve the avocados, remove the stones and scoop out the flesh. It should be soft all the way through and evenly green; cut away any brown or stringy parts, which taste bitter.
- Blend the dates with the milk first, until almost smooth. Dates break down much more easily in liquid.
- Add the avocado, cocoa, vanilla and salt. Blend for 1-2 minutes, scraping down the sides once or twice, until the mousse is completely smooth and glossy, with no green flecks.
- Taste. For a darker flavour add a little more cocoa; if it is too thick, loosen it with a spoonful of milk. Spoon it into 4 small glasses or jars, about 110 g each.
- Cover and chill for at least 1 hour, until set and cold. Scatter over the pistachios just before serving.