So as of late i’ve been trying (huge emphasis on the try) to be healthier. Hitting the gym drinking tons of water and all that crap, but where i always slip up is food. Food is my baby, my passion, so having to cut things out, substitute naughty things and eat less just makes me want to cry. Desserts are my favourite thing in the world. You will always have room for dessert, it belongs in the heart, not the stomach. So finding healthy recipes has been difficult. They all seem to be American, using ingredients I’ve never heard of and quite frankly worry about their use or just plain rubbish. Definitely not inspiring me to eat them anyway. I had an abundance of long-gone avocados sitting in my fridge, but rather than use them up in guacamole or throw them away, i tried my hand at this mousse, it can very easily be dairy-free, sugar-free, vegan and is already gluten-free and vegetarian friendly. So this is an attempt at healthy. It may be the last for a while, i’ll be back to my normal self before long, I promise.

Ingredients

• 125g dark chocolate (melted)
• 225g avocados
• 110g honey
• 30g cocoa powder (but by all means add more if you want a more bitter mousse)
• 75ml milk
• 200g fresh raspberries
• 2tbsp caster sugar

So this recipe is dead easy. You will need a blender or a food processor for this, it’ll give you a smoother mousse than doing it by hand. First of all, make your raspberry compote. In a small pan, pour in half of the raspberries and the sugar. Heat on a low heat until the sugar has dissolved and the raspberries and broken and juicy, much like me after leg day. When that’s done, pour into a bowl and place in the fridge to cool down. Next make a start on your mousse by skinning the avocados and chopping into manageable sized pieces for your blender, this could be small or large depending on how powerful the machine is. Blitz the avocado until smooth. Next add the dark chocolate, then the honey, then the cocoa powder and finally the milk, giving a really good blend after each addition. It up to you if you want a thick mousse or a slightly looser one, so the amount of milk you put in is up to you, the amount i have here will get you a mousse like really thick greek yoghurt. Once you’re satisfied with the consistency and taste(check to make sure it’s not too sweet/too bitter for you) it’s time to dish it up. In your glasses/bowls/trainers, however you want to eat it, start of by mashing the remainder of the raspberries and giving each glass a spoonful the bottom. Then spoon some of your mousse into it, top with some of the raspberry compote from earlier and there it is. Done. I’ve got some cream on mine here, but i won’t judge if you won’t. Enjoy!