Load the blender
Add avocado, cocoa, maple syrup, milk, vanilla and salt to a high-speed blender or food processor.

Silky dark chocolate pots made in a blender with ripe avocado, cocoa and maple. Rich enough for dessert, simple enough for a weekday.

Avocado disappears into the texture, leaving a smooth chocolate finish. The result depends on properly ripe fruit and enough blending time, so keep going until the mousse looks glossy.
Tick each step as you go. Built-in timers keep the important moments close.
Add avocado, cocoa, maple syrup, milk, vanilla and salt to a high-speed blender or food processor.
Blend for 60 to 90 seconds, scraping down once or twice, until completely smooth and glossy.
Taste. Add another teaspoon of maple for sweetness or a pinch of salt if the chocolate needs lifting.
Divide between four small pots. Chill for at least 30 minutes so the texture firms.
Top with raspberries and cacao nibs just before serving.
Energy1,430 kJ
Protein6 g
Carbohydrate32 g
Fibre11 g
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