Chocolate mousse is one of the best known and loved desserts in the world but this vegan and sugar-free version does not make you regret the original made of eggs and cream. Very easy to make and suitable for those on a low carb diet.
Ingredients for 4 portions
- 2 avocados
- 40g of cocoa powder
- 100g of Sukrin gold (or about 125g of erythrol)
- 80ml of coconut milk
- 2 tablespoons of vanilla extract
- 1 pinch of cinnamon (if you like)
Preparation:
- Peel and dice the avocados then place them in the food processor with the cocoa, sweetener, coconut milk, vanilla extract and (if using) the pinch of cinnamon. Whip everything well until it becomes creamy.
- Divide the cream into 4 cups, cover them and place them in the refrigerator for at least 30 minutes before serving.
- You can garnish them in many ways, with grated coconut or berries for example.
Each portion:
274Kcal | 25.8g Fat | 15.2g Carbs (10.2 Fiber and 1.4 Sugars) | 4.2g Protein
