Perfect for Valentine’s Day menus, this is a delicious and decadent take on the classic chocolate mousse that has been turned into a completely ‘free from’ delight. If you’re a restaurant, treat your allergic customers to something other than sorbet and fruit (they’ll thank you forever – cold puds in February are not romantic). If you’re cooking at home, this is an easy treat the whole family will love!

You will need:

• 1 large ripe avocado – de-stoned and peeled
• 4 tbsp cocoa powder/ melted dairy-free chocolate
• 3 tbsp golden syrup/ agave nectar/ honey
• Seeds from 1 vanilla pod
• 1 tin of coconut milk – left to settle and water discarded
• 1 tsp cornflour/ ground arrowroot

Method:

Chuck all the ingredients into a food processor or blender, and blitz until smooth and lump free.

Pour into serving bowls/ dishes/ ramekins, top with a decoration of your choice, and place in the fridge to set for 1 hour before serving.

Love at first bite!

Nathalie Dyson-Coope, aka The Intolerant Gourmand, is well known within the allergic community for creating free-from recipes for clients nationwide. With a son with multiple severe food allergies, she knows how essential it is to get it right! Nathalie works with restaurants from national chains to local independents to recreate their favourite dishes, free from the 14 allergens – without losing any of the flavour.