5:2 Veggie & Vegan: Avocado chocberry mousse

91 calories * Suitable for Vegetarians, and vegans if agave nectar used * Gluten-free * This has an intense dark chocolate flavour, plus the richness of avocado, and bright jewels of berry fruit mixed through. I’ve allowed for a little agave or honey to sweeten but if your berries are really sweet, you can leave that out. The cocoa powder prevents the avocado discolouring, but it’s still best to eat these within a day of making. Keep them in the fridge, covered.

Serves 2

Preparation time: 4 minutes

40g sweet raspberries, blackberries, or both, defrosted if frozen, 21

½ large avocado or 1 small, very ripe, flesh weighing around 75g, 140

½–1 teaspoon (2–4g) cocoa powder or raw cacao powder, 5–10

1 teaspoon agave nectar or honey to sweeten, 16–20

  1. Reserve 2 berries for garnish and add the rest to a bowl with the avocado flesh and half the cocoa. Whip together, lightly crushing the berries – younger avocados may need to be mashed more forcefully!
  2. Taste the mix and add more cocoa for a deeper chocolate flavour, or agave or honey for sweetness.
  3. Spoon into small pots or espresso cups and top with the reserved berries. Refrigerate until you want to eat them.

 From my new book, 5:2 Veggie & Vegan - packed with over 80 great recipes, a menu planner, and 10 fantastic stories of people who combine veggie or vegan dishes with fasting and have had brilliant results. 

This works well with blueberries, too, or for a different flavour, try with a quarter of a small orange (around 20 calories), finely chopped. You can also use the mousse as a delicious chocolatey spread on toast the next day!