Australian Natural Health — January-February 2018

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