Chocolate avocado mousse

Frozen bananas and creamy avocados lend this dessert its silky smooth texture. Perfect for anyone with a dairy intolerance, you’ll find you only need a small amount of nutrient-dense desserts like this one to satisfy you.

We use cacao, which is packed full of antioxidants and has a deep, rich flavour. Make sure the avocado and banana are fully ripe for maximum flavour and texture – and because ripened fruits are much easier to digest. pinch of sea salt 1–2 tsp amaretto or a few drops of

stevia, to sweeten (optional) a sprinkle of cacao powder or cacao

nibs, to decorate (optional)

1 Blend all the ingredients, plus 2 tbsp chilled water, together in your food processor or blender until smooth. Add the cacao powder frst and, as you blend, have all the ingredients to hand in order to adjust the ratios slightly, as the size of avocados and bananas varies so much. The perfect ratio, in order to avoid the dish tasting too much of either, is to use equal amounts of both. 2 Taste and add a few drops of amaretto or stevia if you feel you need more sweetness. 3 Fill little cups or shot glasses with the mousse, sprinkle with the cacao powder or nibs (if using) and serve. Will keep, chilled, for 2 days. PER SERVING 142 kcals • fat 8g • saturates 2g • carbs 14g • sugars 12g • fbre 3g • protein 2g • salt 0.1g