Raw, dairy free, nut free, healthy

On a Sunday during the late afternoon when everything is quiet and we are settling down for the week ahead, I can often be found in the kitchen rustling up a little chocolate mousse for teatime. This one tastes creamy and super indulgent yet it’s dairy free and soya free too.

Personally, I love it with fresh raspberries or dolloped over a few slices of banana and topped with hazelnuts. Try adding a teaspoon of ground ginger to the mixture if you would like a ginger chocolate mousse.

NOTE: This keeps for between 2 or 3 days in the fridge if covered.

Chocolate Mousse
Prep time
Yield: serves 4 - 5
  • 2 ripe avocados, skinned, pitted and roughly chopped
  • 1 cup coconut sugar
  • ⅓ cup melted coconut oil
  • 1 cup raw cacao powder or good quality chocolate powder
  • 1 tsp vanilla extract
  • Pinch of sea salt
  1. Place the avocados, coconut sugar and melted coconut oil in the blender.
  2. Add the remaining ingredients and blend until smooth.
  3. Pour into ramekins and place in the refridgerator.
  4. Leave for 15 mins to set.
  5. Top with some grated raw chocolate or good quality chocolate to serve.