Dark chocolate and avocado mousse with fresh raspberries

Dark chocolate and avocado mousse with fresh raspberries: a creamy dessert with avocado, raw cacao, almond milk, honey and cacao nibs – quickly blended and pleasantly chocolatey.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 340 kcal per serving
• Protein: 6 g
• Fat: 26 g
• Carbs: 28 g

Ingredients

• 2 avocados
• 100 g raspberries
• 40 ml almond milk
• 1 tbsp honey
• 30 g cocoa powder
• 1 tsp vanilla extract
• 1 pinch of sea salt
• 1 tsp cacao nibs

Method

You’ll need: blender · food processor · chopping board · knife

1. Halve the avocados, remove the stones and scoop out the flesh. Put it in a blender or food processor.
2. Add the cocoa powder, almond milk, honey, vanilla extract and sea salt. Give everything a quick pulse.
3. Blend the mixture thoroughly until completely smooth and glossy. Scrape down the sides in between so there are no lumps left.
4. Spoon the chocolate cream into dessert glasses. Cover and chill until it's a little firmer.
5. Meanwhile, carefully sort the raspberries and pat them dry. Have the cacao nibs ready.
6. Just before serving, top the mousse with fresh raspberries and cacao nibs. If you like, add 1 small pinch of sea salt on top.

Good to know

Chocolatey, creamy and surprisingly delicate. This mousse feels special without being heavy.

Swaps

Honey → date paste (more fibre) | Almond milk → unsweetened coconut milk (creamier texture) | Raspberries → blueberries (also contain fibre) | Cacao nibs → chopped walnuts (more omega-3 fatty acids)

Allergens

Contains tree nuts (almond milk). Cocoa can taste bitter to sensitive children. Generally fine during pregnancy; what matters is ripe, fresh ingredients and clean preparation.

Dairy-free recipes