Gluten free & vegan chocolate avocado mousse pots
Macros per serving (minus raspberries): 295 cals; 4.5g protein; 24.6g carbs (15.3g sugar) 20.9g fat.
- 40 g 85% dark chocolate
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 2.5 tsp unsweetened almond milk I use Alpro
- 1 tbsp raw cacao I used Creative Nature
- 1 ripe avocado
- pinch salt
- Raspberries for topping
Break the dark chocolate up into a bowl. Place the bowl into a larger bowl or saucepan with a little, just-boiled water, and melt the chocolate slowly.
Once melted, add the maple syrup, almond milk, vanilla extract, salt, and cacao. Stir well and remove the bowl from the heat.
Halve the avocado, remove the stone and scoop the flesh into a food processor. Add the chocolate mix and blend well until mixed.
Portion into two bowls, top with some raspberries (or topping of your choice) and then chill in the fridge for a couple of hours. Enjoy with a nice glass of fizz!