Chocolate mousse with almonds, coconut oil and bananas. Super choc-mousse from Stefano Vicinoadio can be prepared in 5 minutes. You make this dish with Coconut oil, Fleur de sel & Gula Java Cacao from Amanprana. This recipe from the Belgian kitchen is delicious as Desserts & Cake and biscuit. It also fits perfectly in a Vegetarian & Gluten free diet.
Ingredients for chocolate mousse with almonds, coconut oil and bananas. super choc-mousse
- 3 Ripe bananas
- 3 tablespoons Cacao (Amanprana Gula Java Cacao)
- 3 tablespoons Organic almond paste
- 1 tablespoon Organic cacao butter
- ½ teaspoon Amanprana extra virgin coconut oil
- 1 pinch Fleur de sel (Khoisan fleur de sel)
Preparation of chocolate mousse with almonds, coconut oil and bananas. super choc-moussePeel the bananas and break into pieces and add to the blender together with the fleur de sel and the cacao. Mix for around 2 minutes at the highest setting until it turns into a warm mush. Then add the other ingredients and blend for another 2 minutes. Divide the chocolate mousse with almonds, coconut oil and bananas into small bowls and refrigerate. When serving, you can scatter a few almonds and some coconut blossom sugar and matcha on top. Eat this delicacy using a small spoon and let the chocolate mousse melt slowly in your mouth.
Who is Stefano Vicinoadio? Here at Amanprana we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos. Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.