The truth is I had an avocado that needed using up.
Now I’m not usually one for contemplating wasting an avocado, and for a vegan diet they’re pretty useful, but I often accompany them with eggs. Seeing as eggs are a no go for Veganuary, I figured I’d make a little chocolate treat for when I was craving a Dairy Milk.
I’ve experimented with avocados as a dessert before, mashing and mixing with coco powder, even baking them. Flicking through Deliciously Ella’s first book, I found an old favourite, her vegan chocolate mousse. I’m a big fan of Ella’s, but often finding cutting corners can help keep the price down. I also can’t stand banana, so had to change things up.
Avocado is perfect in so many ways, due to it’s super creamy texture. At first glance you may think of the humble avocado as a savory ingredient, but mixed with the right flavours, this green goddess can be transformed in front of your eyes. Now, step away from that Dairy Milk and get mashing.
Adapted from Ella’s Mousse:
Vegan & GF Chocolate Mousse
6 dates, pitted
Handful of cashew nuts
1 large avocado
4 teaspoons coco powder
2 dessert spoons peanut butter
2 dessert spoons of maple syrup
Splash of water
- Blend together the cashews and dates in a food processor, then add the remaining ingredients an blend thoroughly until smooth.
- Check the consistency and add a splash more water if needed.
- Serve in small ramekins (only a small serving is needed as these are quite rich), and set in the fridge until cool.