Cocao Avocado Mousse with Maple Macadamia




2 medium sized, just ripe avocados, chopped

Heaped 1/2 cup raw cacao powder or baking cocoa

90mls agave nectar (or to taste)

1/2 tspn vanilla bean paste or 1/2 vanilla bean, scraped


A small handful macadamia nut halves
Organic maple syrup

Preheat oven to 160C (150C fan forced).

Toss macadamia nuts with a decent drizzle of maple syrup until combined and covered well, then place in single layer on baking paper lined baking tray.  Bake for 15 minutes or until light golden brown.  Remove from oven and set aside to cool and harden.

Place mousse ingredients in food processor and blend until smooth and creamy.  Spoon into dishes and refrigerate until firm.

Roughly chop cooled, hardened nuts and maple syrup.  Sprinkle nutty topping over mousse and serve either at room temperature or cold from the fridge (I prefer room temp).

Serves: 2

Courtesy of

Dori Ross