My earliest childhood memories of avocados where jelly moulds and rainbow sandwiches. It was fancy wedding food mostly. My dad managed to grow an avocado tree from a single seed that he nurtured for months and surely it yielded it's first crop after 7 years. And to top it all, this monumental achievement happened in the Free State!
1 cup mashed avo
1 heaped Tbsp cocoa
1 Tbsp xylitol
200ml coconut cream (1/2 a can)
In a food processor or with a blender stick, blend all the ingredients for the mousse for 60 – 90 seconds.
Dress with a bit of whipped cream and you have a winner!
Yields 4 servings at 4.3 grams of carbs per serving
1. Replace the cocoa with 3/4 cup berries and a tsp vanilla extract for an avolicious berry mousse
2. Scoop the chocolate or berry mousse into popsicle molds for a nice cold treat.