On the menu: Avocado chocolate mousse

Friday, September 28, 2012

Supplied by Janis Crutch, chef and co-owner of Little Monkey's Nursery, Windsor

Chocolate and avocado - together? Well, yes. Both are often struck from the menu, and not just in nurseries, because to many people they represent only sugar, fat and lots of calories. Yet these are foods that need be reassessed in light of their great nutritional value and which when combined do, in fact, make a great dessert for nursery-aged children.

Yes, chocolate off the sweet counter is rich in fat and sugar and little else. However, the cacao powder used in this recipe is rich in antioxidents and contains a range of amino acids and minerals such as magnesium.

As for avocados, they are rich in fibre and vitamins A, C, E, K and B6, as well as riboflavin, niacin and folic acid. They are also an excellent source of potassium, and when combined with other foods greatly improve your absorption of nutrients. So indulge, guilt free.


2 ripe avocados

4 Medjool dates

1/3 cup cacao powder* (not cocoa powder)

1/4 cup rice or almond milk

1tsp vanilla extract

1 tsp agave nectar** (a sugar substitute)

* Cacao powder is available from some health food shops and online at www.amazon.co.uk

** Agave nectar is available in the major supermarkets


  • Put all the ingredients into a good blender, starting with the milk, and blend until smooth.
  • Place in a dish, cover and refrigerate until ready to use.

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