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Chilli Chocolate Mousse

Satisfy your chocolate craving with this healthy dessert packed with anti-inflammatory nutrients and antioxidants from Irena Macri’s Eat Drink Paleo Cookbook. 


  • 1 large, ripe avocado, such as Hass

  • 1 1/2 ripe bananas

  • 6 tbsp raw cacao powder

  • 3 tbsp coconut cream (from the top of the can)

  • 1/2 vanilla pod, seeds scraped out

  • 2 tbsp coconut sugar, honey or maple syrup

  • Pinch of sea salt

  • 1/2 tsp red chilli flakes

  • For garnish (optional)

  • Dark chocolate flakes, raspberries and chilli flakes


  • 1.

    Cut avocado in half and remove the seed. Scoop out the flesh and add to a food processor or blender together with chopped banana and cacao powder. Whiz up until smooth.

  • 2.

    Remove contents to a large bowl, add cream, vanilla, your choice of sweetener. Whisk using an electric blender until well combined, fluffy and smooth. Fold in salt and chilli flakes.

  • 3.

    You can serve right away but it’s best to refrigerate the mousse to set for around 1 hour. You can set it in ramekins or small serving glasses. Garnish with dark chocolate flakes, raspberries and a little extra sprinkle of chilli flakes.


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