Almond Butter & Cacao Mousse

DifficultyBeginner

Prep Time10 minsCook Time5 minsTotal Time15 mins

 1 avocado
 2 medium bananas
 125g/4.5oz almond butter
 1 tbsp. cacao
 80g/3oz maple syrup
 40g/1.5oz pitted dates
 180ml/6fl oz water
 5 tsp. coconut cream (the cream from the top of a can of full fat coconut milk)
 5 strawberries

1

Peel and remove the stone from the avocado, then peel the bananas.

2

Place the avocado, bananas, almond butter, cacao and maple syrup in a blender and blitz until fully combined and a thick and creamy texture is reached.

3

Divide the mixture into 5 small glasses (leaving a bit of room at the top of each glass for the date syrup and coconut cream) and place in the fridge to set.

4

Place the dates and water in a sauce pan and bring to the boil, then reduce to a simmer. Keep mixing and mashing the dates until a smooth but thick syrup is reached.

5

Remove the mousse from the fridge and add a layer of the date syrup, then place back in the fridge for 5 minutes.

6

Open the can of coconut milk and spoon 1 teaspoon of the cream on top of each mousse glass, then top with a strawberry on each and serve or refrigerate until later.

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Ingredients

 1 avocado
 2 medium bananas
 125g/4.5oz almond butter
 1 tbsp. cacao
 80g/3oz maple syrup
 40g/1.5oz pitted dates
 180ml/6fl oz water
 5 tsp. coconut cream (the cream from the top of a can of full fat coconut milk)
 5 strawberries

Directions

1

Peel and remove the stone from the avocado, then peel the bananas.

2

Place the avocado, bananas, almond butter, cacao and maple syrup in a blender and blitz until fully combined and a thick and creamy texture is reached.

3

Divide the mixture into 5 small glasses (leaving a bit of room at the top of each glass for the date syrup and coconut cream) and place in the fridge to set.

4

Place the dates and water in a sauce pan and bring to the boil, then reduce to a simmer. Keep mixing and mashing the dates until a smooth but thick syrup is reached.

5

Remove the mousse from the fridge and add a layer of the date syrup, then place back in the fridge for 5 minutes.

6

Open the can of coconut milk and spoon 1 teaspoon of the cream on top of each mousse glass, then top with a strawberry on each and serve or refrigerate until later.

Almond Butter & Cacao Mousse

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