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Easy Choc Peanut Butter Avo Mousse

with Choc Whiz/Collagen Beauty Vanilla
Gluten Free No Dairy Added
recipe-difficulty
Easy peasy
recipe-serves
4
ready-in
35 mins
Easy Choc Peanut Butter Avo Mousse

This insanely decadent wholefood dessert is the stuff that dreams are made of. This 5 ingredient indulgence (6 if you count the salt) is so easy to make and tastes out of this world. It’s guaranteed to hit the spot if you are craving something rich and chocolatey but there are no empty calories here! This dessert manages to sneak in plenty of nutritious benefits with each mouth full.

This recipe calls for 2 avocados, instantly making it a source of iron, magnesium, phosphorus and zinc as well as almost every vitamin. The Avocado, coconut cream and peanut butter are all rich sources of healthy fats and dark chocolate contains antioxidants that can help to protect the body from free radical damage.

We recommend sharing the love with this recipe, and dividing it into 4 portions. A little goes a long way. It tastes amazing on its own or as a side to some fresh fruits. We have also calculated an approximate nutrition information panel for this recipe if you like to see a macronutrient breakdown of your treats. Enjoy!

Treats + Desserts
Modern Wellness Cuisine
Pantry Items
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  • 1 tbsp Choc Whiz or 1 Tbsp Collagen Beauty Vanilla 
  • 2 ripe avocados
  • 1 can coconut cream, refrigerated
  • 3 tbsp peanut butter
  • ½ cup dairy free dark chocolate buttons
  • ¼ cup maple syrup
  • Pinch of pink Himalayan crystal salt
  1. Seperate the thick coconut cream layer from the liquid. Place in a metal mixing bowl, whip with a hand whisk for 1-2 minutes until it becomes whipped.  Place back in the fridge until required. (Note: if the cream isn't becoming stiff, place the mixing bowl in the fridge for 10 minutes).
  2. Melt dark chocolate buttons over a double boiler until fully melted.
  3. Place avocado, melted chocolate, 1 tbsp whipped coconut cream, 1 tbsp peanut butter, maple, collagen or Choc Whiz and salt into a blender. Pulse until smooth. Cover and refrigerate until ready to serve.
  4. When ready to serve, melt remaining peanut butter over a double boiler until is becomes runny enough to drizzle.
  5. Pour mousse into 4 small glasses, dollop remaining whipped coconut cream on top, then drizzle with half of the melted peanut butter.
  6. Stir through, then drizzle again with remaining peanut butter, ripple through one final time and serve.