Vegan Chocolate Mousse Cups – Courtney Roulston

Serves 6-8 Prep Time: 15 minutes Dietaries: Vegan, Nut Free, Gluten Free & Dairy Free

Ingredients

  • 3 ripe hass avocadoes, peeled & seeded
  • 6 large soft medjool dates, seeded
  • 4 tablespoons Wellness Road Cacao Powder
  • ½ cup Coles Finest Pure Canadian Maple Syrup
  • 200ml (1/2 can) Coles Coconut Milk
  • Sea salt flakes to taste

Garnish

  • 1/3 cup Coles Shredded Coconut
  • Fresh Raspberries to serve

Method

  1. Place the avocado flesh, dates, cacao powder, maple syrup, coconut milk and a pinch of salt into a blender.
  2. Blitz until smooth, scraping down the sides of the blender occasionally to ensure there are no lumps.
  3. To serve, spoon the mousse into serving cups then garnish with toasted coconut and raspberries.

*The mousse will keep for 5 days refrigerated in an airtight container.

Serves 6-8
Prep Time: 15 minutes

Dietaries: Vegan, Nut Free, Gluten Free & Dairy Free

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