Whizzed-up avocados and bananas make a silky soft vegan mousse made with maple syrup for sweetness and cocoa powder for choccy depth.
2 ripe avocados, halved, stoned and peeled (prepared weight 190g/6½oz)
2 ripe bananas, peeled (prepared weight 210g/7½oz)
80g/2¾oz good-quality cocoa powder
2 tbsp vanilla extract
1 tsp orange extract
1 unwaxed orange, finely grated zest only
120ml/4fl oz maple syrup
10 Medjool dates, finely chopped
100ml/3½fl oz milk (or almond milk)
40g/1½oz good-quality dark chocolate (70% cocoa solids, dairy-free)
50g/1¾oz pecans, toasted and chopped
50g/1¾oz macadamia nuts, toasted and chopped
1 tsp sea salt flakes
Put the avocado flesh into a food processor and add the bananas, breaking them into pieces. Add the cocoa powder, vanilla and orange extracts, orange zest, maple syrup, dates and milk. Blend until smooth.
Spoon the mousse evenly into glass bowls and grate chocolate over each portion. Sprinkle with the chopped nuts and sea salt flakes to serve.