Mocha Avocado Mousse
Yes, another avocado mousse. This one is worth it! Breakfast, lunch, dinner or dessert; we won’t tell.
There are countless avocado chocolate mousses out there and none seem to have that silky creamy feel of the real stuff. In walks our mocha mousse. Creamy avocado blended with a touch of cocoa, sea salt and melted Kickbar gel. Top it with chopped Kickbar for an after dinner treat or have it on the go at breakfast with the boost of brain boosting healthy fats, caffeine and antioxidants.
30 minutes • Makes 2 Servings
- ½ each Medium Avocado, ripe
- 1 Kickbar gel: Cocoa, Coffee or Latte
- 1 Tablespoon Cocoa Powder
- Pinch of Maldon Sea Salt
- 2 Tablespoons Almond Milk
- Fill a mug with boiling water and place one unopened Kickbar pouch in the hot water to melt.
- In a small jar or bowl, combine the avocado, cocoa powder, salt and almond milk.
- Using a stick blender, blend the mixture together until smooth and creamy.
- Squeeze Kickbar into the mixture and fold until smooth, glossy and well combined.
- Portion the mousse into two small serving bowls, jars or coupes.
- Top with additional chopped Kickbar or gel drizzle if desired.
Tip: Make this the day ahead for a breakfast treat or craveable dessert.
Created by Katzie Guy-Hamilton, NYC-based culinary & pastry chef named one of the Top Ten Pastry Chefs in America
Katzie Guy-Hamilton is dedicated to inspiring others to embrace real food as a means to thrive: saving room for joy, celebration, and dessert. A graduate of the International Culinary Center, she trained at Spago before founding the pastry kitchen of the Breslin, and running Food and Beverage for Max Brenner International. She was recently named as Wanderlust's 35 under 35 to watch in Wellness, the bridge has been made between pastry and health. Her first book: Clean Enough: get back to basics and leave room for dessert, delivers on this sustainable approach, through an artistic collection of real food recipes, best of class desserts, and mindful lifestyle methods.
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