This is the easiest chocolate mousse I have ever prepared, and it has a perfect texture and super smooth taste.
Make sure you have perfectly ripe avocados and bananas, otherwise the mousse won’t be smooth, and you will end up with unwanted chunky pieces that can’t be broken down in the blender properly.
Add the coconut milk spoon by spoon, you might need less or more depending on the size of the bananas and avocado you used.
Best served chilled for at least half an hour and topped with fresh raspberries.
2 ripe bananas
2 ripe avocados
2 tbsp almond butter
40 g unsweetened cocoa powder
2-4 tbsp coconut milk
Pinch of sea salt
Raspberries to serve
Peel and chop the bananas and the avocados. Add them to a blender or food processor along with the almond butter, cocoa powder, coconut milk and a pinch of salt and mix until smooth.
Pour into a bowl and place into the fridge for at least half an hour.
Serve with fresh raspberries.