Such a good option if you need a five-minute dessert for friends. They really only take that long to make, but the end result is so delicious that you’ll delight everyone at the table! The mix of coconut, almond butter and avocado means the mousse is rich and creamy, while the raspberries add a subtle sharpness that the honey and vanilla balance out perfectly. I love serving these in little glasses with extra raspberries and a drizzling of honey on top, it makes them look and taste beautiful.
Serves 6
3.5 ounces solid coconut cream (in a block)
1 avocado
1 vanilla pod
3 tablespoons almond butter
1 pound raspberries, plus more to serve (optional)
2 tablespoons honey, plus more to serve (optional)
Chop the block of coconut cream into quarters and place in a food processor. Scoop the avocado flesh out of the skin and into the processor. Scrape the vanilla seeds out of the pod into the processor.
Add all the remaining ingredients and blend until a smooth, rich mousse forms.
Spoon it into 6 glasses and place in the fridge for 1 hour to set before serving, with more raspberries and a drizzle of honey, if you like.