2 Serves
10 Mins
Scoop the flesh of the ripe Hass Avocado into a high-speed blender.
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Vitamin E
6 mg / 15 mgVitamin K
32 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
311 µg / 400 µgCalcium
327 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
150 mg / 420 mgPhosphorus
941 mg / 1,250 mgPotassium
1585 mg / 4,700 mgSodium
521 mg / 2,300 mgZinc
7 mg / 11 mgCopper
2 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
19 g / 28 gSugar
31 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
5 mgNet Carbs
37 gAlcohol
0 g
Add the Chocolate Protein Powder, unsweetened cocoa powder, maple syrup, and a splash of almond milk to the blender.
Blend the mixture on high until completely smooth and creamy, adding more almond milk if necessary to reach the desired consistency.
Transfer the mousse into serving bowls and refrigerate for a few minutes before serving.
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Danish