A healthy festive Chocolate Mint Mousse made with avocado and banana. It’s also dairy free, egg free and refined sugar free!
At this time of year it can seem that we are constantly surrounded by all thing unhealthy! Chocolates, sweets and non-stop party food.
With all of this temptation it can be really tricky to get our kids to eat enough fruit and veg.
So I thought, why not incorporate the two! A delicious sweet treat that’s actually packed full of nutritious ingredients!
This Chocolate Mint Mousse is so easy to make.
It can literally be whipped up in just a few minutes in a blender. And then transferred into ramekins or small bowls to be served straight away or to keep in the fridge until later.
My recipe serves 4-6 (depending on whether its adults or children) but it’s so simple to double or even triple the recipe in order to feed a crowd.
My mousse is gluten, dairy and egg free and so is perfect if you are dealing with a number of different allergies this festive season.
The base of the mousse is made from avocado and banana (but don’t worry, you can’t taste either of these ingredients!) and is sweetened with maple syrup.
You could also use honey, date syrup or another liquid sweetener of your choice. And for children you can always add a little extra sweetener for their little taste buds.
If you try this recipe yourself please do let me know what you and your family think. Or tag me in a picture on Facebook, Twitter or Instagram. I’d love to see your pictures and hearing your comments about the recipes.
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A healthy festive Chocolate Mint Mousse made with avocado and banana. It’s also dairy free and refined sugar free!
- 2 medium avocados
- 1 medium banana
- 40g / ¼ cup dark chocolate chips (use dairy free if you like)
- 2 tbsp cocoa powder, unsweetened
- 2 tbsp maple syrup
- 1 tbsp milk (dairy or non-dairy)
- ¼ tsp peppermint extract
- Add all the ingredients to a blender and blitz until smooth.
- If the mousse is a little too thick add another tablespoon of milk.
- Spoon or pipe into ramekins. Serve immediately or keep in the fridge for up to 6 hours.
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