• 600g peeled ripe avocado
• 400g agave syrup or honey
• 150g dark cacao powder
• 150g hazelnuts, toasted and cut in half
• 4 units vanilla bean
• ½ tsp salt

Garnish (optional)

• 40 units strawberries
• 30 small mint leaves
• Grated chocolate

1. Blend all the ingredients, except the garnish, into a food processor until a creamy texture is obtained.
2. Decorate with strawberries,  mint, grated chocolate and toasted hazelnuts.
3. Vegan mousse keeps well in the fridge for up to three days.