A twist on the classic chocolate mouse, this recipe uses the natural color of the avocado for an entirely different taste combination.
PREP TIME
10 minutes
COOKING TIME
–
YIELD
2 servings
2 ripe avocados
1-2 teaspoon pistachio or almond extract (use 1 if the extract has an alcohol base; use 2 if it has an oil base)
1/4 cup coconut milk
1 large or 2 small bananas
1 tablespoon maple syrup or softened honey (optional to taste and may not be necessary if bananas are sweet enough)
Pinch of sea salt
2 tablespoons chopped pistachios
NUTS
EGGS
NIGHTSHADES
FODMAPS
Scoop out the flesh of the avocados into a small food processor, or mash them by hand. Add the pistachio extract, coconut milk, bananas, maple syrup, and sea salt, and process until creamy, whipped, and well blended. You may whisk the ingredients together as well, if necessary.
Serve in individual dishes or bowls. Garnish with chopped pistachios.
