Loading...Ingredients
Scale
For the mousse:
- 2 small (or 1 large) ripe avocados, pitted
- 4 medium bananas, sliced and frozen
- 4 heaping tablespoons cocoa powder
- 2 dates, pitted
- 1/4 teaspoon cinnamon
For the whipped cream:
- 1 can full-fat coconut milk, refrigerated overnight
- 1/2 teaspoon vanilla extract
- 1 tablespoon maple syrup or agave
For the trifle:
- 1 1/2 cups frozen dark cherries, chopped and drained
- Optional garnishes: cocoa powder, cacao nibs, whole cherries
Instructions
For the mousse:
- In a blender, add avocados, frozen bananas, cocoa powder, dates, and cinnamon and blend until smooth and creamy.
For the whipped cream:
- Open the can of coconut milk and separate out the top layer of thick cream from liquid.
- In a chilled small mixing bowl, blend coconut cream for approximately 4 minutes.
- Add vanilla and maple syrup/agave and whip for an additional 1-2 minutes, or until stiff peaks form.
For the trifle:
- In a serving glass, layer mousse, cherries, and whipped cream and repeat once more. Garnish with cocoa powder, cacao nibs, and/or a whole cherry if desired. Serve immediately.
Notes
The mousse recipe provided makes extra. Store in the fridge for a tasty snack (or even breakfast tomorrow)!
