This creamy dairy-free chocolate dessert made with avocados and coconut cream sounds so good! It’s super simple and takes only a few minutes to prepare but be sure to make it a few hours in advance as it needs at least three hours to chill and set.

The recipe is from The Dinner Club Cookbook which is a collection of “comfort food” recipes put together from the food that was made and served at the weekly gatherings of people that had been adversely affected by catastrophic Cyclone Gabrielle.

TO PURCHASE THE DINNER CLUB COOKBOOK CLICK HERE

The Dinner Club Cookbook is over 180 pages, full colour on gloss paper and also includes a dozen or so stories (from some of the guests who attended Dinner Club meals) of their cyclone experience that fateful Valentine’s Day. Profits from the sale of this wonderful book, after costs are met, are reinvested in the Dinner Club so that they can continue to support people in need.

Keto Chocolate Mousse

2 ripe avocados
1/3 cup unsweetened cocoa powder
1/4 cup coconut cream
1/4 cup keto-friendly sweetener
2 teaspoons vanilla extract
Pinch of salt

Method

Put all the ingredients into a food processor.

Blend the ingredients to a smooth and creamy consistency.

Taste the “mousse” and adjust either the strength of the cocoa or the sweetness, to your preference.

Transfer the mousse to serving glasses.

Cover and refrigerate for at least 3 hours to allow it to chill and set.

*It is vital the avocados are ripe but also very important that you remove any discolouration or bruises.

The taint of the bruises will be very noticeable in the finished dessert.

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