Serves 2 5 mins Prep 5 mins Cooking
Serves 2 5 mins Prep 5 mins Cooking
Vegetarian
1
Place the chocolate chips in a microwave-safe bowl. Microwave in 30-second increments, stirring between each and watching carefully so that the chocolate does not burn. When the chocolate is almost completely melted, remove it from the microwave and stir until smooth. Set aside.
2
Halve and pit the avocados. Scoop the avocado flesh into a blender and add the melted chocolate, cocoa powder, almond milk, vanilla extract, honey, salt, 1/2 a teaspoon of Very Lazy chopped red chillies and 1/2 a teaspoon of ground cinnamon. Blend until smooth.
3
Enjoy immediately as a pudding or cover and refrigerate for 2 hours to achieve a thicker and creamier mousse texture.
4
Top with whipped cream, sliced strawberries, and remaining ground cinnamon.
