Warming the pans while your page comes together
Tags are suggested automatically and may be wrong — check the ingredients if you are cooking around a restriction.
Dessert dish from British cuisine
Hanna Jónsdóttir
Allergens not fully checked — we don't have allergen data for every ingredient in this recipe.
Blend all the mousse ingredients together in your food processor until smooth. Add the cacao powder first and, as you blend, have all the ingredients to hand in order to adjust the ratios slightly as the size of avocados and bananas varies so much. The perfect ratio in order to avoid the dish tasting too much of either is to use equal amounts of both.
Taste and add a few drops of stevia if you feel you need more sweetness.
Fill little cups or shot glasses with the mousse, sprinkle with the cacao powder or nibs and serve.
Tip If you don’t have a frozen banana to hand you can just use a normal one and then chill the mousse before serving for a cooling dessert.
Estimated — calculated from ingredient data, not lab-tested. The Nutri-Score is derived from the same figures.
Per serving
159
kcal
Calories
3.7
g
Protein
9.2
g
Fat
24.4
g
Carbs
8.6
g
Fiber
Round out the meal.
