This recipe is inspired by flower pots (in case you couldn’t tell) with a velvety chocolate mousse, topped with Nakd’s Cocoa Delight bars which create chocolate “soil” as a bed for some beautiful edible flowers.
Nākd Chocolate Mousse Pots
Velvety smooth chocolate mousse topped with crumbled Nākd Cocoa Delight bars and edible flowers for a healthy yet indulgent and sophisticated spring time dessert!Print
For the chocolate mousse:
- 2 ripe avocados
- 8 tbsp cocoa powder
- 8 tbsp maple syrup or agave nectar
- 120 ml dairy-free milk
For the topping:
- 4 Nākd Cocoa Delight bars
- Edible flowers
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.