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Avocado, chocolate & coconut mousses
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2 tbsp jumbo porridge oats
1½ tsp desiccated coconut
1 tsp maple syrup
2 Waitrose 1 Perfectly Ripe Avocados
4 tbsp natural cacao powder
5 tbsp maple syrup
½ tsp vanilla extract
4 tbsp dairy-free coconut milk yogurt alternative
1. Preheat the oven to 200°C, gas mark 6. For the topping, combine the oats, desiccated coconut and maple syrup in a bowl, then spread out on a small parchment-lined baking tray. Bake for 6 minutes, stirring halfway, until crisp and golden; set aside.
2. To make the mousse, whizz the avocado, cacao powder, maple syrup and vanilla extract with a pinch of sea salt in a food processer until smooth. Add the coconut milk yogurt and whizz again until combined. (If the mixture is a little lumpy, you may want to pass it through a sieve.) Spoon into 4 small glass jars or ramekins. Eat immediately, or chill for up to 24 hours, adding the topping just before serving.
This recipe appeared within the November 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in October 2018.