Ingredients
Base:
- 2 large ripe avocados (300g / 10.5 oz pitted)
- 120 ml (½ cup) full-fat coconut milk (canned, shaken well)
- 60 g (¼ cup) unsweetened cocoa powder
- 80 ml (⅓ cup) keto maple syrup *(or 4 tbsp powdered erythritol + 2 tbsp water)*
- 1 tsp (5 ml) vanilla extract
- Pinch of sea salt
Creamy Boost (Optional):
- 1 tbsp (15g) cashew butter (or tahini for nut-free)
Toppings:
- Fresh raspberries
- Toasted coconut flakes
- Cacao nibs
Instructions
1. Blend Base Ingredients:
Scoop avocado flesh into a blender. Add coconut milk, cocoa powder, keto syrup, vanilla, salt, and cashew butter (if using).
2. Whip Until Smooth:
Blend on high for 1-2 minutes, scraping sides once, until completely creamy. (No avocado lumps!)
3. Adjust Sweetness:
Taste and blend in 1 extra tbsp keto syrup if desired.
4. Chill & Serve:
Spoon into glasses. Enjoy immediately or refrigerate 30 mins for firmer texture. Top with berries and coconut flakes.
Extra Tips
- Nut-Free: Replace cashew butter with tahini or omit entirely.
- Protein Boost: Add 1 scoop (30g) unsweetened collagen or vegan protein powder.
- Mint Chocolate: Blend in ¼ tsp peppermint extract.
- Citrus Twist: Add 1 tsp orange zest.
- Espresso Flavor: Mix in 1 tsp instant coffee granules.
FAQ's
Q: Can you taste the avocado?
Not at all. Cocoa and vanilla mask it completely just rich chocolate flavor.
Q: What’s the best keto sweetener?
Powdered erythritol or allulose blends smoothest. Liquid monk fruit also works.
Q: Why did my mousse turn gritty?
Ensure avocados are very ripe, and blend longer (2+ mins). Sieve cocoa powder if lumpy.
Q: How long does it keep?
Store covered in fridge 3 days. Stir well before serving.
Q: Can I make it coconut-free?
Yes. Swap coconut milk for unsweetened almond milk + 1 tbsp coconut oil.
