Dark Chocolate Avocado Mousse with Coconut Caramelized Bananas.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky dark chocolate avocado mousse made in a food processor, topped with caramelized coconut bananas. Ready in minutes, it's a rich, creamy dessert that's surprisingly good for you.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 large + very ripe avocados (peeled and pitted)
- 4 ounces dark chocolate (melted and lightly cooled)
- 1/4 cup dark cocoa powder (I used Hershey's Special Dark)
- 4 tablespoons honey
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon instant coffee
- 1/3 cup canned coconut milk (l used regular (but lite works fine too))
- 4 ripe bananas (preferably ones that are still a little firm, sliced into rounds)
- 2 tablespoons coconut oil
- 2 tablespoons brown sugar
- 1/4 cup coconut rum
- 2 tablespoon unsweetened (toasted, or sweetened coconut)
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 214mg
- Total sugar
- 47g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 970mg
- Calcium
- 45mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 214MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.