🍽️ Serves: 3-4
🔪 Prep time: 5 mins
❄️ Chill Time: 30 mins - 2hr
⚖️ Net carbs: 3g
✅ No added sugar and no seed oiIs
Low-carb, no added sugar dessert - perfect for Valentine's Day!
A silky, indulgent, and nutrient-dense chocolate pot made with creamy avocado, coconut yogurt, and coconut oil. Naturally sweetened with a blend of plant-based sweeteners, so you can enjoy rich, chocolatey indulgence—without the sugar spike! Finished with fresh berries, orange zest, and fu:di Granola for the perfect balance of smooth, sweet, tart, and crunchy. This quick and easy recipe comes together in minutes!
Ingredients
For the mousse
- 1 large ripe avocado
- 2 heaped tbsp coconut yogurt
- 1 tbsp chicory root syrup
- 3 heaped tbsp powdered erythritol
- Liquid stevia, to preferred sweetness
- 40g coconut oil, melted
- 1 heaped tbsp raw cacao powder
For the garnish
- Fresh blackberries
- Fresh raspberries
- Fresh blueberries
- A generous sprinkle of fu:di Granola
- A dusting of orange zest
Let's begin!
Blend the Mousse
Step 1
In a high-powered blender, combine the avocado, coconut yogurt, chicory root syrup, powdered erythritol, and raw cacao powder. Blend until smooth and creamy.
Step 2
Melt the coconut oil and pour it into the blender, blending again until fully incorporated. Taste and adjust sweetness with liquid stevia as needed.
Chill & Set
Step 3
Spoon the mousse into serving bowls or glasses. Refrigerate for at least 30 minutes and up to 2–3 hours to allow the flavours to develop, and the texture to thicken.
Garnish & Serve
Step 4
Top with fresh blackberries, raspberries, blueberries, and a few rasps of orange zest. Finish with a generous sprinkle of fu:di Granola for that satisfying crunch.
Serve!
Step 5
Best served chilled for the ultimate creamy texture. Perfect as a quick midweek treat or an indulgent after-dinner dessert.
Chef's Tip
For an extra crunch, sprinkle with cacao nibs or chopped toasted hazelnuts. Or why not try adding a pinch of sea salt to bring out the richness!
