Recipe by Renz Alvez
This recipe is sustainable because it doesn’t use any animal products. This also means it is suitable for vegetarians/vegans or people who can’t have any dairy products. By substituting the eggs with fruits, such as avocado, we will still have the creamy texture and healthy fats which our bodies need. This is also. Great summer dessert as avocado and bananas are plentiful and cheap at this time of year.
This recipe tastes great because it has chocolate in it, and let’s be honest, who doesn’t like chocolate!? You get this delicious creamy texture from avocado, coconut cream and banana and by adding salt to the chocolate we can enhance the sweetness thus giving you a deeper flavour.
Fun fact for people who don’t like avocadoes: You won’t be able to taste the avocado through the chocolate mousse, so if you’re thinking of taking the avocado out – don’t!
Another fun fact! The reason salt is a good addition to all foods – even sweet dishes – is that salt expands and opens your taste buds allowing you to taste more of any ingredient which is way salted caramel is toats a thing!
This recipe has good fruit vibes because it’s vegan and gluten free. Avocado is incredibly nutritious as it contains of vitamins and minerals. Bananas are similarly beneficial as they are high in potassium and magnesium.
You don’t have to make a berry compote; you can just add fresh fruit like strawberries and raspberries to give the dish freshness. However, if you do make a compote the lemon juice will add to the acidity which will balance the sweetness of the chocolate and berries.
- 150 g dark chocolate, plus extra for serving
- 2 large ripe avocados
- 2 tablespoons cocoa powder
- 2 teaspoons vanilla essence
- 3 tablespoons maple syrup
- 1 x 160 g tin of coconut cream
- Half a banana
- Melt the chocolate either in a double boiler or in a microwave.
- Destone the avocadoes, scoop the flesh into a blender or a food processor.
- Add coconut cream, cocoa, maple syrup, vanilla essence, banana and a pinch of salt.
- Scrape down the sides. Add cooled chocolate.
- Blitz for one last time.
- 1 Cup Frozen Berries
- 30ml Lemon
- 1 Teaspoon sugar
- In a heavy bottom pot combine frozen berries, a teaspoon of sugar and 30ml of lemon juice and 50ml of water.
- Cook on a low heat until the desired consistency is reached – its really up to you, just careful it doesn’t stick on the bottom.
- Check the sweetness vs acidity and add more sugar/lemon as desired.
Serve in a martini glass or a coffee cup or a ramekin with compote on top or as a surprise at the bottom!