In this delectable blog article, we’re about to embark on a delightful exploration of two luscious recipes that will satisfy your chocolate cravings like never before.
Get ready to tantalise your taste buds with the rich and creamy flavours of a Chocolate Mocha Smoothie adorned with a tasty nut and seed crunch.
And if you’re in the mood for a guilt-free yet utterly decadent dessert, we’ll also be delving into the world of Chocolate Avocado Mousse, topped with heavenly whipped coconut cream and roasted hazelnuts.
Whether you’re a chocoholic or just looking to treat yourself to something extraordinary, these recipes are bound to elevate your culinary experience to a whole new level. So, grab your apron and let’s dive into the irresistible world of chocolate magic!
Get your Modere Trim Chocolate here!
TRIM CHOCOLATE MOCHA SMOOTHIE WITH NUT & SEED CRUNCH
(high protein, gluten free, dairy free, vegan)
- 15ml Trim Chocolate
- 240ml (1 US cup) almond milk
- 30g chocolate protein powder
- 4 ice cubes
- ¼ avocado
- 3 dates
- 1 tbsp cocoa powder
- 1 shot of coffee
- ½ tsp vanilla extract
- pinch of salt
- 20g dark chocolate
- 1 tsp coconut oil
- 1 tbsp hemp seeds (or other seeds of your choice!)
- 1 tsp chia seeds
- 8 almonds roughly chopped
Step 1. Mix all the ‘crunch’ ingredients in a small bowl.
Step 2. Melt the chocolate in the microwave, add coconut oil and stir to combine to create the ‘Swirl’ Mixture
Step 3. Pour the chocolate in a swirl pattern on the inside of a tall glass.
Step 4. Combine all smoothie ingredients in a blender jug and blend until smooth.
Step 5. Pour the smoothie into the glass and add the crunch topping.
TRIM CHOCOLATE & AVOCADO MOUSSE W WHIPPED COCONUT CREAM & TOASTED HAZELNUTS
(gluten free, dairy free, vegan)
- 60ml Trim Chocolate
- 2 avocados
- 30g (⅓ US cup) cocoa
- 60ml (¼ US cup) maple syrup
- ½ tsp vanilla extract
- ⅛ tsp salt
- 270 ml organic coconut cream (can be low fat)
- 40g (⅓ US cup) toasted hazelnuts, roughly chopped
Step 1. Place the tin of coconut cream into the fridge to chill overnight (12 hours)
Step 2. The following day, whip the coconut cream until stiff peaks form (it helps to place the beaters and bowl into the freezer for an hour beforehand).
Step 3. Place Trim Chocolate, avocado, cocoa, maple syrup, vanilla and salt into a food processor bowl and blend until smooth.
Step 4. To serve, swirl the mousse into a bowl, top with a dollop of whipped coconut cream and sprinkle with hazelnuts; or without hazelnut to make it nut free!