Chocolate, Orange and Banana Mousse with Coconut Cream
This decadent and refreshing mousse combines the rich flavours of chocolate and coconut with a bright, citrusy note from orange zest and the natural sweetness of banana. The use of avocado gives the mousse a creamy texture while keeping it dairy-free. Topped with coconut cream, raspberries, fresh orange, and toasted coconut, it makes an indulgent yet light dessert perfect for entertaining or as a make-ahead treat for any occasion. It's ready in under an hour and keeps well in the fridge so that you can enjoy it all week.
Ingredients 10
4 medjool dates, pitted
1⁄2 cup boiling water
1 avocado, medium, halved, stone removed, flesh scooped out
1 banana, medium, very ripe, peeled, coarsely chopped
2 tbsp maple syrup
1 cup coconut cream
1⁄2 cup cacao powder
1 orange, zest finely grated, organic, unwaxed
To Serve
200 ml coconut cream
1 punnet raspberries
1 orange, peeled, diced
50 g shaved coconut (flaked coconut), toasted
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Method 7
Soak in the for 10 minutes, or until softened.
Place the and any remaining liquid in a high-speed blender. Add the , , , and . Blend to combine.
Add the and . Blend until smooth.
Spoon mousse into six 1/2 cup (125 ml) capacity serving cups or ramekins.
Refrigerate for 30 minutes to set slightly.
Cover and store in the refrigerator for up to 5 days.
When you’re ready to serve, put a generous tablespoon of on each mousse and top with , , and toasted .
The Chef and Nutritionist's tips
Nutritional Benefits of Good Quality Cocoa Powder
Dark chocolate is particularly beneficial for your gut. It provides fuel and promotes the growth of some of the gut's "good" bacteria.
The cocoa in dark chocolate is a natural source of fibre, vitamins, and minerals and has potential benefits for your heart, brain, gut, and overall health.
Dark chocolate has several times more antioxidants than green tea or red wine. It contains substances that may help lower blood pressure, improve cholesterol levels and brain function, and help your body handle insulin.
What's the difference between Natural and Dutch Cocoa powders?
Natural Cocoa Powder:
This cocoa powder has not been treated with an alkali, preserving its natural acidity and flavour. It's generally considered more nutritious and has a higher antioxidant concentration than Dutch-processed cocoa.
Dutch-Processed Cocoa:
This cocoa powder is treated with an alkali to reduce its acidity, resulting in a milder flavour and a darker colour. While its flavour is often preferred in baked goods, alkalisation can diminish its nutritional value.
