April 6, 2016


2 large avocado’s or Nu flesh

2 tbsp nut butter (almond is preferable)

3 tbsp agave syrup

½ cup cacao powder

1 tsp of vanilla extract

1 cup of coconut milk (or nut milk)

¼ cup of water

pinch of salt

zest and juice of an orange


1Process ingredients until smooth add a tbsp. coconut oil if mixture needs thickening.

2Mousse is best served after a couple of hours in the fridge, garnish with shredded coconut, zest, fruit and chopped nuts and golgi berries.

3This is a rich dessert so a little goes a long way. (serves 4-5)

4Honey Whipped Coconut Cream (makes 2 cups) 2 cans (400mls) of coconut cream and 1 tbsp of honey. Whip ingredients until thick and fluffy.

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