Avocado Chocolate Mousse

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Creamy, healthy, divine

Avocados are a tricky business. I tend to avoid buying avocados from south America but thanks to crowd farming it’s now possible to support European farmers growing organic avocados, they will be sent to your door and they are divine. Avocados are a great source of fat, essential for a balanced diet. Fat helps us absorb vitamins such as vitamin A, D, E and K, delivers energy, helps to build cells, and is good protection against the cold. Avocados have a very creamy texture, taste wonderful when ripe on fresh bread with a little salt, they are great when used in dips or my favourite, desserts! What’s also good to know is that it’s actually possible to freeze avocados, so don’t worry about ordering a 5 kg box from crowd farming and they all turning ripe at the same time. Just peel and de-stone the fruit, place in a sealable box with a squeeze of lemon juice and freeze to enjoy at a later date, like I did here making this yummy chocolate mousse. This serves at least 6, rather 8 if you don’t want it to be a meal on it’s own!


2 large Avocados (about 300g)

16 Medjool Dates, de-stoned

50 g Coconut Oil, melted

150 ml Espresso, I use decaffeinated!

good pinch of Salt

90 g Cocoa Powder

For the Date Cream:

16 Medjool Dates, de-stoned

1 Orange, juice only

20 g Coconut Oil, melted


Put all the ingredients for the mousse in a food processor or blender, and mix until well combined. Divide between 6 (or 8) ramekins and place in the fridge.

To make the date cream, put the dates with the orange juice and enough water to make 100 ml in total in a blender with the coconut oil and mix until creamy. Spoon on top of the mousse and refrigerate for at least an hour. Serve chilled. This can be made a day in advance, and will keep for a few days in the fridge.

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