Avocado chocolate cream / mousse

For the base:

• 40 g desiccated coconut
• 20 g Sweetener, here maple syrup
• 10 g Cocoa powder

For the cream:

• 250 g Avocado (s) (pulp), approx. 2 pieces
• 250 g Banana (s), ripe, approx. 2 medium-sized bananas
• 40 g Sweetener, here rice syrup
• 30 g Coconut oil, melt
• 20 g Cocoa powder

Preparation:

Working time approx: 15 minutes and rest time approx: 1 hour

Mix all ingredients for the base together and distribute 2/3 of them on the base of the dessert glasses. Press the mass down a little. Set 1/3 of the crumbs aside for the topping.

For the cream, put all ingredients except the cocoa powder in the blender and puree to a smooth cream. Spread half of the cream on the dessert glasses. Add the cocoa powder to the rest of the cream and puree. Spread the chocolate cream on the glasses. Sprinkle with the remaining crumbs and chill the dessert glasses for an hour.

Notes: I love the color of this dessert, which is why I only add a little cocoa powder to half of the cream. If you like, you can also take a little more cocoa powder and mix it with the whole cream. Due to the melted coconut oil and the cooling, the cream attracts and sets. The dessert can also be eaten immediately after preparation without coconut oil and then has a consistency like a pudding.