Raw chocolate avocado mousse



Free from:

gluten, lactose/milk, sulphites, mustard, celery, fish, molluscs, crustaceans, sesame, meat, soya, egg, nuts (if you use an alternative to almond). VEGAN


nut (if you use almond milk)

Preparation time:

20 minutes

Cooking time:

No cooking. Freeze for half an hour and then chill in the fridge




1 ripe avocado, stoned and flesh scooped out

1 ripe banana, peeled

3 tbsp coconut oil

4 tbsp raw cacao powder

100ml almond milk, coconut milk or rice milk

Pinch of sea salt

Handful of raspberries


TIP: If you don’t have coconut oil, just add extra coconut/almond/rice milk.

1. Blitz the avocado, banana, oil, cacao powder and a pinch of sea salt in the blender

2. Slowly add the milk until the mix becomes creamy. Add more milk if it does not become velvety enough

3. Pour the mousse into 2 ramekins or cocktail glasses then freeze for half an hour. Then pop them in the fridge

4. Sprinkle the raspberries on to the top of each pot

The Safer Eating Company cannot take responsibility for any recipes uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient.