Avocado, Chocolate & Coconut Mousses

We're always looking for ways to make our weekend treats a little healthier, and this spin on a classic chocolate mousse is just that. Avocado and cacao powder make a convincing dupe, while oats and desiccated coconut add a crunchy top.
Serves 4
Total Time
25 Minutes
For the topping
2 tbsp of jumbo porridge oats
1½ tsp of desiccated coconut
1 tsp of maple syrup
For the mousses
2 Waitrose Perfectly Ripe Avocados
4 tbsp of natural cacao powder
5 tbsp of maple syrup
½ tsp of vanilla extract
4 tbsp of dairy-free coconut milk yogurt alternative
Step 1

Preheat the oven to 200°C, gas mark 6. For the topping, combine the oats, desiccated coconut and maple syrup in a bowl, then spread out on a small parchment-lined baking tray. Bake for 6 minutes, stirring halfway, until crisp and golden; set aside.

Step 2

To make the mousse, whizz the avocado, cacao powder, maple syrup and vanilla extract with a pinch of sea salt in a food processor until smooth. Add the coconut milk yogurt and whizz again until combined. (If the mixture is a little lumpy, you may want to pass it through a sieve.)

Step 3

Spoon into 4 small glass jars or ramekins. Eat immediately, or chill for up to 24 hours, adding the topping just before serving.

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