This rich and creamy cacao mousse makes a delicious dessert on its own, or as a side to my coconut macaroons. It’s also great paired with fresh fruit for a combination of flavours and textures.
Place the dates in a bowl and cover with boiling water. Leave for 10 minutes to soften, then drain and discard the water.
Using a high-powered blender or stick blender, blitz together the melted coconut oil, avocado flesh, banana flesh, maple syrup, coconut milk and the softened dates. The mixture needs to be nice and soft so, if need be, scrape down the mixture and blitz again to ensure that there are no lumps and everything is well incorporated.
Once the mixture is smooth, add the cacao and blitz again until well incorporated. Divide the mousse into four small ramekins or shot glasses and place in the fridge to chill for 2 hours.