@Chloeevegan, Chloe’s Avocado Chocolate Mousse with a Maple Coconut Granola

For the avocado chocolate mousse

• 2 avocados, peeled and pitted
• 1/3 cup pure maple syrup
• 1/4 cup cacao powder
• 1/4 cup vanilla coconut yoghurt
• 1 tsp vanilla extract
• pinch of salt

For the maple and coconut granola

• 2 cups rolled oats
• 1 cup desiccated coconut
• 1/3 cup pure maple syrup
• 3 tbsp extra-virgin olive oil
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 tsp cacao powder
• pinch of salt

Garnish

• vanilla coconut yoghurt
• strawberries
• pure maple syrup

1. Add the avocado, maple syrup, cacao powder, coconut yoghurt, vanilla extract, and salt into a food processor or blender. Blend until silky smooth, scraping down the sides as needed.
2. Transfer to serving jars and chill in the fridge for at least 30 minutes.
3. Preheat the oven to 160°C and line a baking tray with baking paper.
4. In a large bowl, combine oats, coconut, cinnamon, cacao powder, and salt. Mix well.
5. Add the maple syrup, olive oil, and vanilla extract. Mix well and spread evenly onto the baking tray.
6. Bake for 20–25 minutes, stirring halfway, until golden and fragrant. Let cool completely so it crisps up.
7. To serve, to the mousse with the granola and garnish with a dollop of coconut yoghurt, strawberries and a drizzle of maple syrup.