Ingredients

• Ingredients For the chocolate mousse: 2 ripe avocados 8 tbsp cocoa powder 8 tbsp maple syrup or agave nectar 120ml dairy-free milk For the topping: 4 Nākd Cocoa Delight bars Edible flowers

Preparation

• Preparation Serves 4 Method Scoop the flesh out from the avocados and add to a blender, along with the cocoa powder, sweetener and milk. Blend until smooth and creamy. Divide the mousse equally and spoon into your serving glasses. Leave in the fridge for at least 30 minutes before serving Add the Nākd Cocoa Delight bars to a food processor and grind until it turns to rubble. To serve, spoon the crumbled Nākd bars on top of the mousse pots and top with a few edible flowers.