Ingredients
- 2 Ripe avocados, large, (or 2 cups of flesh from smaller avos)
- 180 g Pure Maple Syrup
- 30 g Coconut sugar or rapadura sugar, (or 2-4 tbsp to taste)
- 2 tsp vanilla essence
- 1 tsp balsamic vinegar
- 1/2 tsp tamari sauce, (can use soy sauce if not GF)
- 2 tbsp Cold-pressed virgin coconut oil
- 75 g raw cacao powder
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place avocado flesh in the TM bowl. Puree for 20secs on Sp 5. Scrape down sides of bowl and repeat.
(This step is optional, but I find it gives a much smoother end result)
Add remaining ingredients except cacao powder & blend for 1 min, 37C, Sp 6. The slight heat helps to melt & emulsify the coconut oil.
Add cacao powder & blend for 30 secs on speed 6. Scrape down sides of bowl with spatula & taste mixture. Adjust balance of flavours if required then mix for another 30 secs on speed 6 or until the mousse is totally smooth & glossy (using spatula to assist if required).
Can be served straight away (fantastic with fresh strawberries) or refrigerated for a firmer dessert.
Here, it is served with strawberry coulis (from the EDC) & vanilla bean icecream.
Tip
My daughter used non-stick egg rings as a mould for the dessert in the main picture. This recipe can also be used as a vegan ganache when cold.
Based on this recipe: //www.youtube.com/watch?v=jXRP8yE6GQw
Raw cacao is the best food source of magnesium & this is such a yummy way to eat it! Most people would never guess the ingredients in this rich dessert - don't tell them it's (relatively) healthy 
Thermomix Model
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Recipe is created forTM 31
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Comments
Absolutely Delicious! I amended a little by replacing the suger with inulin powder and as per previous comments reduced the amount of cacoa.
Wow! One word, phenomenal!!
Made this tonight - absolutely delicious! Used 50g cacao and had to tweak the sugar to get the flavour right but came out great! Does anyone know how long it would keep in the fridge??
Glad i found this recipe, i needed to make a dairy free ganache to fill a cake and it has worked well. I did alter it slightly by reducing the cocao to 50g and had to do a combo of maple syrup and honey as i ran short on syrup, even then i only added about 100g in total and was sweet enough. I must say i was scared to try this, not being a fan of Avocado, but the flavour is well hidden
Really yummy!
I also made some subsitutions. I left out the sugar altogether and sweetened the mousse using 140g rice malt syrup and 70g maple syrup. I also reduced the cacao to 60g. I found that the flavour really improved after leaving the mousse in the fridge overnight.
Delicious and the perfect way to use up over ripe avocados. I read the comments and halved the cacao and did a mixture of rice malt and maple syrup (also halved). I only had vanilla extract so halved that too. I'm a dark chocolate fan and this is perfect and easily sweetened with strawberries and cream for a dessert - no one would know it's not avo!
Really amazing recipe. Made it on different occasions (only used 2/3 of maple syrup and 2/3 of sugar) and everyone totally thought it was real chocolate mousse and just could not believe it when I revealed that it was made with avocados! Love this
Very nice. I used the coconut aminos because I had some in the fridge. As others have said next time I'd reduce the cacao. Even my kids liked it with some crushed raspberries.
So happy that I tried this! I also reduced the cacao to 50g and also the maple syrup to 100g. Love it!
Loved the consistency, prob a bit too much cacao for me (I had to add a bit of cream to dull it down) but my husband added vanilla protein powder to his and loved it. We both added strawberries as well. Prefer this to high sugar and cream content of other mousses- will definitely make again!
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