I have seen several varieties of this around the place, but this is my version! Hope you like it. (Who couldn’t like a golden dessert?) I suggest the addition of a little hit of cayenne pepper to elevate the chocolate flavour even a bit more. And making this a day or two in advance will just help to blend the flavours, if you can wait that long, of course
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Need
- 300 Grams avocado flesh
- 50 Grams chocolate premium cocoa powder BUY
- 70 Grams pure maple syrup
- 40 Grams coconut cream Recipe
- 1 Teaspoon vanilla bean paste BUY
- Pinches pink salt flakes BUY
- Edible gold leaf to garnish (optional)
Do
- 1
Place all ingredients except edible gold leaf, into Thermomix bowl and blend 30 sec/speed 4. Scrape down sides of bowl and lid and repeat.
- 2
Dollop into serving glasses and garnish with a few shreds of gold leaf before serving.
- 3
Try adding a drop of doTERRA wild orange or peppermint oil to the mixture for either a Jaffa Mousse or an After Dinner Mousse. Or add a few dried chilli flakes and ½ tsp ground cinnamon for a little hint of spice.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
