Decadent mocha mousse recipe

Serves 4

Classification: Semi-restricted phase SIBO, gluten-free, dairy-free, vegetarian


  • 1 ripe avocado
  • 4 tbs cacao powder
  • 250ml Ayam coconut milk, refrigerated
  • 30ml strong espresso
  • 3 tbs raw organic honey



Place the avocado, cacao powder, espresso, and honey in a food processor and blend until creamy.

Changing to a whipping blade, add the firm coconut cream from the tin. Don’t use the watery liquid at the bottom.  This can be kept for another recipe.  Whip until light and fluffy.

Spoon into bowls and refrigerate for 1 hour before serving.