Almond Butter & Cacao Mousse
If you’re looking for a simple, quick and healthy dessert that’s packed full of flavour then you’ve come to the right place. These little mousse pots taste divine. They’re gluten free, dairy free, vegan and vegetarian too and take less than 15 minutes to make. We like to make these when we have people over for dinner as they can be made in advance and kept in the fridge until serving time.
Yield
5 servingsPrep
10 minCook
5 minReady
15 minIngredients
1 avocado
2 medium bananas
125g/4.5oz almond butter
1 tbsp. cacao
80g/3oz maple syrup
40g/1.5oz pitted dates
180ml/6fl oz water
5 tsp. coconut cream (the cream from the top of a can of full fat coconut milk)
5 strawberries
Ingredients
1 avocado
2 medium bananas
125g/4.5oz almond butter
1 tbsp. cacao
80g/3oz maple syrup
40g/1.5oz pitted dates
180ml/6fl oz water
5 tsp. coconut cream (the cream from the top of a can of full fat coconut milk)
5 strawberries
Directions
Peel and remove the stone from the avocado, then peel the bananas.
Place the avocado, bananas, almond butter, cacao and maple syrup in a blender and blitz until fully combined and a thick and creamy texture is reached.
Divide the mixture into 5 small glasses (leaving a bit of room at the top of each glass for the date syrup and coconut cream) and place in the fridge to set.
Place the dates and water in a sauce pan and bring to the boil, then reduce to a simmer. Keep mixing and mashing the dates until a smooth but thick syrup is reached.
Remove the mousse from the fridge and add a layer of the date syrup, then place back in the fridge for 5 minutes.
Open the can of coconut milk and spoon 1 teaspoon of the cream on top of each mousse glass, then top with a strawberry on each and serve or refrigerate until later.
