For a sweet treat without the calories, try this creamy chocolate avocado mousse.
100g dark chocolate (70% cocoa), broken into pieces
400g ripe avocado flesh
125ml (1/2 cup) coconut cream
70ml (3 1/2 tbsp) honey
35g (1/3 cup) raw cacao powder
125g raspberries, to serve
1 tbsp chopped pistachios
Fresh mint leaves, to serve
Place the chocolate in a microwave-safe bowl. Microwave on Medium, stirring every minute, for 1-2 minutes or until melted and smooth. Set aside.
Process the avocado, coconut cream, honey and cacao powder in a food processor or high-powered blender, scraping down the side with a spatula occasionally, until smooth.
Add the melted chocolate to the avocado mixture and process until combined. Spoon the chocolate avocado mousse into 6 serving glasses. Chill in the fridge for 30 minutes or the freezer for 10 minutes. Top with raspberries, chopped pistachios and mint leaves to serve.