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The most decadent treat without the guilt - or the trip to the shops! This smooth and creamy pudding takes moments to prepare and the end results will surprise you!

Serves 2 to 3 - 10 min (+30 min the fridge)
  • 1 avocado
  • 2 tbsp milk (or almond milk)
  • 1 1/2 tbsp maple syrup
  • 2 tbsp cacao
  • 2 tbsp yoghurt (or coconut yoghurt)
  • 2 packets Pod Roasted Chickpeas, Dark Chocolate Coated
  • Fresh raspberries (or berries of choice)
  • Other optional toppings: peanut butter, fresh fruit, nuts, chocolate chips.
Make this recipe plant based and use coconut yoghurt instead of yoghurt.

1. Blend avocado, almond milk, maple syrup, cacao and yoghurt together using a stick mixer until smooth.

2. Divide mousse evenly into 4 small glasses.

3. Refrigerate for 30 minutes.

4. Top evenly with roasted chickpeas and raspberries.

Make this recipe at home! We used: Avocados, Bannister Downs Full Cream Milk, Raw Food Factory Organic Maple Syrup, Raw Food Factory Raw Cacao Powder, Farmers Union Greek Style Natural Yoghurt, Pangkarra POD Roasted Chickpeas (Dark Chocolate Coated & Vanilla Yoghurt Coated) from the Dinner Twist Marketplace.
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