Ingredients for vegan chocolate mousse

  • 2 ripe avocados, peeled and de-stoned.
  • 40g Amanprana Gula Java cocoa,
  • ½ tbsp grain coffee
  • 150 ml rice syrup or agave nectar
  • ½ tsp cinnamon
  • 75 ml coconut cream or soy cream
  • 50g dark chocolate, finely chopped

Preparation of vegan chocolate mousse

  1. Purée the avocado, the cocoa powder, the grain coffee, the rice syrup, the cinnamon and the cream until you obtain a smooth mousse.
  2. Stir through the dark chocolate and let stiffen in the fridge for about one hour.
  3. Serve in elegant ramekins.
Recipe taken from Lisette Kreischer’s “Ecofabulous” cookbook

Tip from Lisette:

An easier dessert recipe is hard to find, but make sure you don’t forget to give the chocolate mousse enough time in the fridge