Vegan Chocolate Mousse

A luscious, creamy and rich plant based chocolate mousse.  It has a thick, silky smooth texture and could serve as a base for a nurturing breakfast as well. 


serves 4

2 ripe avocado’s
1 ripe banana
1/2 cup oat milk (or other plant milk)
1-2 medjool dates
2 tablespoons cacao powder
1 teaspoon cinnamon
½  teaspoon vanilla extract 


4 tablespoons Chocolate & Coconut granola
½ tablespoon cacao nibs
10 blueberries
6 blackberries
fresh mint leaves 


Mix the avocado’s with the banana, oat milk and dates in a food processor or blender until smooth and creamy. Add cacao powder, cinnamon, and vanilla extract and pulse for a couple of seconds. It’s helpful to scrape down the sides with a spatula, then pulse again to combine. Divide the mousse between 4 small bowls. Cover them and put in the fridge to chill for 2 hours or overnight. Serve with cacao nibs, Chocolate & Coconut granola, blueberries and finish off with some fresh mint leaves.
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