1 ripe banana, peeled
3tbsp coconut oil
4tbsp raw cacao powder
Pinch sea salt
100ml almond milk, coconut milk or rice milk
1 handful frozen raspberries
This recipe is for a tasty dessert with a difference for warm summer picnics.
Put the avocado, banana, coconut oil, cacao powder and salt in a blender and mix.
Slowly add the milk until the mixture becomes creamy and easily moves around the blender; add a little extra milk if it isn’t creamy enough.
Pour the mousse into two ramekins or cocktail glasses, then put them in the freezer for 30 minutes before transferring to the fridge.
When ready to eat, crumble the rasperries in your hands over the top of each dessert and enjoy.