2½ avocados
400 ml coconut cream
½ cup (60 g) cacao powder,
plus 2 extra tbsp
½ cup (125 ml) maple syrup
1 tbsp rice malt syrup
pinch of salt flakes
1 tsp vanilla paste
FOR THE TOPPINGS
bee pollen
coconut flakes
edible flowers
Scoop the flesh out of the
avocados into a blender or
food processor, add the rest of
the ingredients and pulse until
smooth and creamy. Spoon into
a serving bowl or individual
glasses and transfer to the
fridge to cool for 2 hours before
serving, then make it pretty
with your favourite toppings
(I like to have mine with bee
pollen, coconut flakes and a
few edible flowers).
Recipes and images
extracted from Beauty
Food by Lola Berry, with
photography by Armelle
Habib, published by Plum,
$24.99, available in all
good book stores now.
CHOC-COCONUT RAW MOUSSE
SERVES 4–5
DESSERT
62 | AUSTRALIAN NATURAL HEALTH naturalhealthmag.com.au