Halve the avocado, scoop out the flesh and get it ready along with the Medjool dates.
Put the avocado, Medjool dates, almond milk, cocoa powder, vanilla and sea salt into a blender or food processor.
Blend until the mousse is smooth and creamy. Scrape the mixture down from the sides now and then.
Taste the mousse and blend briefly again if needed, until the texture and sweetness are just right.
For a firmer texture, chill the mousse for a short while so it sets a little.
Spoon into small bowls, dust with unsweetened cocoa powder and serve chilled.
Good to know
This mousse is simple and really velvety. It's full-on chocolate yet feels pleasantly light and fresh.
Swaps
Almond milk → coconut milk from a carton (a little creamier, often a bit more fat); Medjool dates → soft figs (more fibre); vanilla → cinnamon (adds extra plant compounds, warmer flavour).
Allergens
The recipe is vegan and gluten-free, but contains almonds (tree nuts). Suits children well in small portions; usually fine in pregnancy as long as all the ingredients are fresh and handled hygienically.
