Bread Recipe by Iné Reynierse (Low-Carb, High-Fat)

Avocado Chocolate Mousse

My earliest childhood memories of avocados where jelly moulds and rainbow sandwiches. It was fancy wedding food mostly. My dad managed to grow an avocado tree from a single seed that he nurtured for months and surely it yielded it's first crop after 7 years. And to top it all, this monumental achievement happened in the Free State!


1 cup mashed avo

1 heaped Tbsp cocoa

1 Tbsp xylitol

200ml coconut cream (1/2 a can)

In a food processor or with a blender stick, blend all the ingredients for the mousse for 60 – 90 seconds.

Dress with a bit of whipped cream and you have a winner!

Yields 4 servings at 4.3 grams of carbs per serving

Lekker tip:

1. Replace the cocoa with 3/4 cup berries and a tsp vanilla extract for an avolicious berry mousse

2. Scoop the chocolate or berry mousse into popsicle molds for a nice cold treat.

Creamy Spinach and Eggplant Lasagna
No Bake Seed Clusters

Related Posts