Choco-Bananacado Mousse – AIP/Vegan/Raw

A chocolate craving the other night, and a need for some comfort food led me to develop the recipe for this mousse

It actually does not contain any chocolate – I used carob instead.

This recipe is 100% AIP, it is also vegan and raw as it contains no eggs.

But despite this, it is just as satisfying and “chocolatey” as any chocolate mousse I have ever tried.  It is also very rich and filling.

Choco-Bananacado Mousse

Serves 2

• 1 ripe avocado
• 1 ripe banana
• 3 TBSP carob powder
• ¼ vanilla powder
• pinch of Himalayan salt
• 1 TBSP coconut oil
• 1 TBSP raw honey
• 3 TBSP coconut cream (the thick layer at the top of a can of coconut milk)
• Whipped coconut cream and fresh raspberries to garnish (optional)

This is a very easy recipe that takes only seconds to whip up…  perfect for when you need a “chocolate” fix in a hurry.

Peel the avocado and remove the pit.  Place the avocado flesh in a food processor with the banana, carob powder, vanilla powder, salt, coconut oil, coconut cream and honey.

Process on high for a minute or two until the mixture is smooth.

Transfer to two individual serving dishes or jars.

This can be chilled in the fridge or consumed immediately.  Chilling in the fridge will result in a firm texture.

Serve garnished with whipped coconut cream and fresh fruit if you like.

It is delicious eaten just as it is though.

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