Allergy Friendly Avocado Chocolate Mousse

Allergy Friendly Avocado Chocolate Mousse


  • 2x soft avocados, cut in half, seed removed
  • 1/4 cup of dates, soaked in 1/2 cup of water
  • 1/2 cup maple syrup or honey
  • 1/2 tsp vanilla
  • 1/3 cup cocoa or carob powder


  1. Whizz up the dates, maple syrup/honey and vanilla in processor or blender.
  2. Add the avocado flesh and cocoa powder and process till creamy.
  3. Serve chilled or room temperature.
  4. Will keep in a sealed container in the fridge for about 3 days or up to 1 month in the freezer.

Layer with whipped cream and berries in a goblet or freeze for a few hours, then let sit on bench for 15 min ice cream!

Source: Australian Avocados