This chocolate mousse can satisfy any sweet tooth yet it's completely dairy- and gluten-free. Rich, smooth and ultra-creamy, this avocado mousse recipe is actually easy to whip up - just blitz in a food processor. For a vegan version, use agave or maple syrup rather than honey.
- Add the flesh of the avocados, cocoa powder, honey (or syrup), vanilla and a good pinch of sea salt to a food processor and blitz until completely smooth, scraping down the sides as you go.
- Add in the melted coconut oil and blitz until incorporated.
- Remove to a bowl, cover and refrigerate for at least 2 hrs. Serve by itself or with some berries.
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