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.
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
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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!