When I first came across Avocado Chocolate Mousse recipes several years ago, I was intrigued. I made a few, then stopped.
I liked the idea in theory, in practice it was a bit hit and miss. If you didn’t get the right amount of sweetener, then the avocado taste was overpowering. And forget using anything other than perfectly ripe avocados. In fact, the only ‘sweet’ recipe using avocado I make these days is my After School Berry Smoothie.
But we all still love a good, thick Chocolate Mousse so I created this one to be avocado-free yet still creamy, rich and delicious. A little goes a long way.
Nut-free, Egg-free, Dairy-free, Vegan, Refined sugar-free
Ingredients
- 1 large frozen banana, chopped (see Notes below for variation)
- 1/4 cup cacao powder
- 1/4 cup hulled tahini
- 1/4 cup coconut oil
- 1 tsp pure vanilla extract (*opt)
Instructions
- Place all ingredients into Thermomix or high speed blender.
- Blend till smooth, scraping down bowl as needed.
- Serve immediately.
Notes
* Taste as you go along. I usually make it without vanilla, but add if you feel it needs a boost.
* Use fresh - not frozen - banana for a different texture. Pop in the freezer for a little while if it's too soft.
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