Avocado Mousse Recipe
vo cacao, banana, cinnamon, vanilla topped with coconut & pistachio
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Ingredients
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Mousse Base
Toppings
Method
Mousse Base
- 1
Prep fruit
Cut the avocados in half, remove pits, and scoop flesh into a food processor or high-speed blender. Slice the banana and add it to the processor.
- 2
Add dry and liquid flavorings
Add the raw cacao powder, maple syrup, almond milk, vanilla extract, ground cinnamon, and a pinch of sea salt to the blender with the fruit.
- 3
Blend to smooth
Blend on high until the mixture is completely smooth and silky, scraping down the sides once or twice. If the mousse is too thick to blend smoothly, add an additional 1 teaspoon to 1 tablespoon of almond milk and blend again. Taste and adjust sweetness or cacao: add up to 1 extra tablespoon maple syrup or 1/2 tablespoon cacao if desired.
- 4
Chill (optional but recommended)
Spoon the mousse into serving glasses or bowls, cover, and chill in the refrigerator for at least 20–30 minutes to let flavors meld and texture firm slightly.
Toppings
- 5
Toast the shredded coconut (optional): place the coconut in a small dry skillet over medium heat. Stir frequently until edges start to turn golden, about 2–3 minutes. Remove from heat and cool for a minute.
- 6
Assemble: just before serving, sprinkle a tablespoon of toasted (or untoasted) shredded coconut and 1 tablespoon chopped pistachios over each serving of mousse. Add a few banana slices and a pinch of cacao nibs if using.
- 7
Serve: enjoy immediately. Leftovers can be refrigerated, covered, for up to 2 days — stir gently before serving.