Vegan choc pot



Serves 4

For the chocolate mousse:

1 ripe avocado
4 ripe bananas
2-2.5 TBSP of raw cacao powder
1/2-1 TSP of Manuka honey (normal honey is fine)
3 TBSP of almond or cashew nut butter
Pinch of cinammon
Pinch of sea salt
Pinch of vanilla powder

For the topping:

Chopped strawberries and/or blueberries (any berries are fine)
Chopped walnuts
Desiccated coconut



Blend all of the chocolate mousse ingredients in a bowl, using a hand held blender until whipped into a mousse then taste.

Start with 2 TBSP of raw cacao powder but if the banana overpowers the mousse then add another 1/2 TBSP and re-blend.

Add any extra honey, salt, cinnamon or vanilla powder as you see fit, depending on your taste.

Spread the mix evenly into small desert bowls (you can use cups if this is all you have.

These deserts taste better when they have been left in the fridge overnight or at least for a few hours so cover them with tinfoil and pop them in the fridge.

When you are ready to eat them add the toppings, sprinkle the desiccated coconut and enjoy…

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