Avocado-chocolate mousse

Ingredients

• 100 gm dark chocolate (70% cocoa solids), finely chopped
• 2 avocados, coarsely chopped
• 50 gm coconut sugar
• 20 gm (1⁄4 cup) raw cacao powder or dutch-process cocoa
• 30 ml espresso
• scraped seeds of 1 vanilla bean
• raspberries and coarsely chopped roasted hazelnuts, to serve

Instructions

1. Melt chocolate in a heatproof bowl over a saucepan of simmering water (1-2 minutes), then cool briefly.
2. Process avocado, sugar, cocoa, espresso and vanilla seeds in a food processor until combined (1 minute). Add melted chocolate and process until light and fluffy.
3. Divide among small serving bowls, place in the freezer to chill for 8-10 minutes and serve scattered with raspberries and hazelnuts.