Avocado chocolate cream/mousse

Ingredients for 4 servings:

• 40 g desiccated coconut
• 20 g sweetener, here maple syrup
• 10 g cocoa powder
• 250 g avocado(s) (flesh), approx. 2 pieces
• 250 g banana(s), ripe, approx. 2 medium bananas
• 40 g sweetener, here rice syrup
• 30 g coconut oil, melted
• 20 g cocoa powder

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

light and airy, sweet and a great, healthy alternative

Mix all of the ingredients for the base together and spread 2/3 of it on the bottom of the dessert glasses. Press the mixture down lightly. Set aside 1/3 of the crumbs for the topping. For the cream, put all of the ingredients, except the cocoa powder, in a blender and blend until smooth. Divide half of the cream between the dessert glasses. Add the cocoa powder to the remaining cream and blend. Divide the chocolate cream between the glasses. Sprinkle with the remaining crumbs and refrigerate the dessert glasses for an hour. Notes: I love the green color in this dessert, which is why I only add a little cocoa powder to half of the cream. If you like, you can also use a little more cocoa powder and mix it into the entire cream. The melted coconut oil and the refrigeration will cause the cream to thicken and set. The dessert can also be eaten without coconut oil immediately after preparation; it will then have the consistency of a pudding.