This heavenly vegan mousse will be loved by all with a sweet tooth. 


  • 2 frozen bananas (don’t forget – peel the bananas before you freeze them!)

  • 150 g (1 punnet) raspberries (or use frozen)

  • 60 g (1/2 cup) raw cacao powder

  • 60 ml (1/4 cup) coconut nectar or maple syrup

  • 2 avocados

  • 60 ml (1/4 cup) coconut oil, melted

  • Handful of fresh berries to serve

  • Berry sauce:

  • 300g (2 punnets) fresh raspberries (or strawberries or other berries)

  • 125 ml (1/2 cup) coconut nectar or maple syrup


  • 1.

    To make the berry sauce, pop your raspberries in the Electrolux Masterpiece Collection Jug Blender along with the coconut nectar and whizz – it will take about 20 seconds. Keep it in the fridge until the mousse is ready.

  • 2.

    For the mousse, add the frozen bananas, raspberries, cacao, coconut nectar, avos and coconut oil into the blender and blend until smooth. It’s that easy! To serve I get some pretty glasses and pour some of the berry sauce in the bottom, then top with the chocolatey mousse, then more berry sauce on top and a few fresh berries and chia seeds.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 612kj
  • Fat Total 31g
  • Saturated Fat 15g
  • Protein 7g
  • Carbohydrate 94g
  • Sugar 59g
  • Sodium 12mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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The Masterpiece Collection Jug Blender has a digital count timer, so when you are blending the berry sauce you’ll know exactly when the 20 seconds are up! For the mousse, pop the frozen fruit in first and the softer ingredients last. Use the ice crushing setting to blend through the frozen fruit and finish off on setting number 3 until smooth.

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