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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.