Remove the skin and stone from the avocado and blend until smooth.
Peel the banana and slice into the blender as well, mix again until smooth.
Add the cacao powder a little at a time, blending until well combined in between each scoop.
Next add the honey and peanut butter and blend until very smooth and creamy
Scoop mix into 4 separate ramekins and allow to set in the fridge for about 2 hours.
MACROS: (1 serving/1 ramekin)
Calories = 332kcal
Protein = 9.9g
Fat = 24g (Saturated fat = 5g)
Carbohydrates = 19.9g (Sugars = 15g)
SALTED CARAMEL SAUCE
INGREDIENTS: (serves 4)
½ cup Boiling Water
Pinch Sea Salt
1/4tsp Vanilla Essence
RECIPE: (Serves 4)
Cut dates in half and remove stone
In a heat proof dish, cover the dates with the boiling water. Allow to sit until water cools and dates soften; about 1 hour.
Pour dates and water into a blender and mix until smooth. Then add the salt and vanilla essence and blend until combined.
Allow to chill in the fridge to set better.
Serve 1tbsp on top of each Peanut Butter Avocado Mousse.
MACROS: (For 1 serving – 1tbsp)
Calories = 60kcal
Protein = 0.7g
Fat = 0g (Saturated fat = 0g)
Carbohydrates = 15.2g (Sugars = 15g)
There is a glass of almond milk in the picture for the ingredients in the mousse. However, I did not need to use it as my avocado and banana were very ripe. If your mousse looks too dry or too thick just add a little milk when blending.