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FOR THE MOUSSE:
2 small ripe avocados
4 medium bananas, sliced and frozen
4 tbsp cocoa powder
2 dates, pitted
1 tsp cinnamon
FOR THE WHIPPED CREAM:
400 g Violife creamy original
400 g full-fat coconut milk, refrigerated overnight
1 tsp vanilla extract
2 tablespoon maple syrup
2 tsp all spice
1 ½ cups frozen dark cherries, chopped and drained
toasted almonds (optional)
- To make the mousse blend together avocados, frozen bananas, cinnamon, cocoa, dates, and blend until smooth and creamy. Set in the fridge.
- In a separate bowl whisk Violife Creamy Original, and coconut milk until creamy. Then add vanilla, maple syrup, all spice and whisk until stiff.
- In small glasses or bowls, layer the mousse, top with cherries and whipped cream. Repeat process one more time. Garnish with fresh cherries and toasted almonds. Place in the fridge to set.