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Avocado Chocolate Mousse Cake https://www.metro.ca/userfiles/image/recipes/gateau-mousse-chocolat-avocat-11014.jpg PT25M PT00M PT4H25M
Chocolate and puffed rice baseGrease and line an 8-inch springform pan with parchment paper.In a microwave safe bowl, melt the chocolate chips by heating them for 45 seconds at a time and mixing. Repeat until all the chocolate is melted. Add the almond butter and mix well.Add the cereal and mix until it is thoroughly coated in the chocolate. Pour this mixture into the mould in an even layer. Freeze for 15 minutes and prepare the rest of the cake.Avocado chocolate mousseIn a blender, add all the ingredients for the mousse, except the blackberries. Blend until you get a very silky and smooth puree. Scrape the mixture from the sides of the blender if necessary.Pour the mixture onto the base and top with blackberries. Refrigerate for 4 hours.Source: K pour Katrine
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Chocolate and puffed rice base 1 1/2 cup (375 ml) gluten-free puffed rice cereal such as Rice Krispies 3/4 cup (180 ml) semi-sweet dairy-free chocolate chips 1/4 cup (60 ml) Naturalia creamy almond butter Avocado chocolate mousse 5 ripe avocado pitted 1/2 cup (125 ml) Irresistibles organic coconut oil melted 1/4 cup (60 ml) orange juice 1/2 cup (125 ml) cocoa 2 teaspoon (10 ml) vanilla 1/4 teaspoon (1,25 ml) salt 1/2 cup (125 ml) Maple syrup 2 tablespoon (30 ml) honey 240 g blackberries
Avocado Chocolate Mousse Cake

Avocado Chocolate Mousse Cake

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12
Desserts
0:25
Preparation
0:00
COOKING
4:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Chocolate and puffed rice base
  • 1 1/2 cup
    (375 ml)
    gluten-free puffed rice cereal such as Rice Krispies
  • 3/4 cup
    (180 ml)
    semi-sweet dairy-free chocolate chips
  • 1/4 cup
    (60 ml)
    Naturalia creamy almond butter

  • Avocado chocolate mousse
  • 5
    ripe avocado pitted
  • 1/2 cup
    (125 ml)
    Irresistibles organic coconut oil melted
  • 1/4 cup
    (60 ml)
    orange juice
  • 1/2 cup
    (125 ml)
    cocoa
  • 2 teaspoon
    (10 ml)
    vanilla
  • 1/4 teaspoon
    (1,25 ml)
    salt
  • 1/2 cup
    (125 ml)
    Maple syrup
  • 2 tablespoon
    (30 ml)
    honey
  • 240 g
    blackberries
Imprimer ma sélection

Preparation

Chocolate and puffed rice base

Grease and line an 8-inch springform pan with parchment paper.

In a microwave safe bowl, melt the chocolate chips by heating them for 45 seconds at a time and mixing. Repeat until all the chocolate is melted. Add the almond butter and mix well.

Add the cereal and mix until it is thoroughly coated in the chocolate. Pour this mixture into the mould in an even layer. Freeze for 15 minutes and prepare the rest of the cake.

Avocado chocolate mousse

In a blender, add all the ingredients for the mousse, except the blackberries. Blend until you get a very silky and smooth puree. Scrape the mixture from the sides of the blender if necessary.

Pour the mixture onto the base and top with blackberries. Refrigerate for 4 hours.

Source: K pour Katrine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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