If you pop these on the table without saying what the ingredients are, even the most ardent avocado hater will love this mousse.
Serves: 4–6
INGREDIENTS
2 large, ripe avocados
¼ cup raw cacao powder
2 teaspoons vanilla paste or extract
3 tablespoons pure maple syrup
⅓ cup coconut milk
3 tablespoons good quality nut butter (see Cook’s note)
1 teaspoon sea salt
METHOD
Put the flesh of the avocados in a food processor along with all the remaining ingredients. Process until silky smooth with no visible lumps of avocado. Divide between serving glasses or bowls and chill for 30 minutes. Serve plain or top with any of the suggestions below.
Serving suggestions: Cacao nibs, whipped coconut cream/regular cream, coconut yoghurt, fresh berries, crème fraîche.
Cook's note: Any of your favourite nut butters will be delicious in this recipe. I like to use a fiery, chilli-infused peanut butter.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.