Avocado Mousse

May 29, 2018



There are no words to describe to you just how delicious these little beauties are. I was going for dinner at my friends house and wanted something really quick and easy I could throw together to bring. I was short for time and needed something that tasted amazing and would come together in less than 20 minutes. These were a winner! My friend gave me the recipe and I just added a little twist to it. I am so excited for you to give these a go, trust me you will be licking the bowl. 


RECIPE (serves 6)




2 ripe avocados

½ cup cacao

½ cup coconut cream

½ cup maple syrup

2 tbsp almond butter


Caramelized Buckinis

1 cup activated buckinis

1 tbsp cinnamon

1 tbsp maca powder

1 pinch salt

2 tbsp maple syrup



  1. To make the caramelized buckinis mix together the activated buckinis, cinnamon, maca powder, salt and two tbsp maple syrup in a large bowl.

  2. Line a flat tray with baking paper and pour the buckini mixture over the top. Use your fingertips to press down the mixture and make sure that it is in a single layer.

  3. Bake in a 180C oven for 10 minutes. Allow to cool for 30 minutes.

  4. To make the mousse place the avocados, cacao, coconut cream, quarter cup of maple syrup and the almond butter in a food processor. Blitz until it forms a really smooth mousse consistency. Don’t over mix it, you want it to have stiff peaks.

  5. Distribute the mousse into little bowls and top with the buckinis, some cacao nibs, coconut flakes and goji berries (get creative).

  6. Eat it straight away or keep refrigerated for up to three days.


Tip: When the buckinis have cooled they often times have stuck together. Use your fingers to break them apart into bite sized chunks. 


Suggestion: If you have some caramelized buckinis leftover, put them in a container with your favourite smoothie toppers (coconut, goji berries) so you have them all together and ready for your next smoothie bowl. 





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