Whip up this recipe for Dark Chocolate and Avocado Mousse – the perfect after-dinner treat

1 ripe avocado
2 bananas, peeled and frozen
45-60ml (3-4 tablespoons) honey or maple syrup, plus extra to drizzle
60ml (4 tablespoons) cocoa powder
a pinch of sea salt flakes or pink Himalayan salt
250ml (1 cup) Greek yoghurt or coconut cream
4 squares 70% dark chocolate, roughly chopped

How to
Place all the ingredients up to and including the salt, in a blender and blitz until well combined and smooth.

Divide amongst 4 pots. Spoon over the yoghurt and drizzle with extra honey or maple syrup. Scatter with chopped chocolate and serve immediately.


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Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email [email protected].