Yesterday, Peter really wanted me to make Ella’s Banoffee Pie but unfortunately we didn’t have the right ingredients in the cupboard (which is just as well!!), so instead I decided to try her Easy Avocado Chocolate Mousse.
What an easy, no fuss dessert this is! It’s so quick to make and can be prepped ahead of time. It might sound weird using avocado and almond nut butter in a pudding, but they really do work! Not only does the avocado help to provide the decadent creamy texture, it’s also so good for you – especially if you’re on a vegan diet as it provides a lot of nutrients and natural fats.
Ella uses medjool dates in this recipe but because they don’t last long in our house (Peter says: that’s because they go so well with a dollop of almond butter!), I decided to add one tablespoon of date syrup instead. I think although the medjool dates would probably add a thicker caramel texture to the mousse, the date syrup proved to work well. Although not cheap, medjool dates are now sold in most supermakets, with date syrup not quite so widely available but can be bought online fromGoodness Direct.
Another lesser-known ingredient which Ella uses is Raw Cacao. It’s made by cold-pressing un-roasted cocoa beans (therefore raw beans) to remove the fat without killing living enzymes. This process means that unlike normal cocoa, Raw Cacao retains its naturally occurring minerals such as magnesium, iron, potassium, zinc and calcium. Although it is more expensive to buy than ordinary cocoa, it does last longer as it has a much stronger chocolatey taste, meaning you only need a little. If you’d rather use regular cocoa, just double the quantities.
Does the mousse pass our taste test?! Most definitely! While I just about refrained myself from licking the bowl clean, Peter didn’t! This mousse is just such a chocolatey treat that it would make a brilliant pud’ to end an Easter Sunday lunch. No need to devour that chocolate egg, I promise!