Chocolate avocado sundae with Free'ist

This post has been written in collaboration with Free'ist, but all thoughts are my own.

In the second recipe I'm bringing you in collaboration with sugar free brand Free'ist I've whipped up a chocolate avocado mousse which makes for the perfect dinner party dessert. With a crunchy biscuit base and topped with Free'ist caramel popcorn this one looks the part and is full of hidden fruit. 

Now I'm not going to lie, avocado mousse is a bit of a dark art. It's pretty tricky to get it tasting like your tastebuds expect when you see the chocolatey colour and consistency. Avocado, despite it's mild looks, can sneak through as a taste!

I tried out lots of recipes that I found online and mostly the ones only using vanilla essence to add to the flavour weren't as nice. I have the supreme sweet-treats taster in my house and I know if I can't get it past him (or 'yer one' as the Irish say!) then it's not going to be good enough for you guys either. 

So what I've done here is use a couple of tricks. Firstly I've used banana in the mousse, which adds both flavour and sweetness. And secondly I've used a bit of coconut cream which masks the avocado flavour. 

It's essential that you taste as you go with this recipe and that you get it to your liking. If the mousse still isn't sweet enough for you, or if you really can taste the avocado still then do add a sweetener of your choice e.g. honey, maple syrup or rice malt syrup. 

Enjoy! I'd love to know what you think of this recipe. You can buy Free'ist products in Tesco, SuperValu, Morrisons and Holland & Barratt amongst other stockists. 

Chocolat avocado mousse | The Flourishing Pantry

PREP TIME: 20 minutes + 2 hours chilling
COOK TIME: 0 minutes


  • flesh of 2 ripe avocados
  • 150g (two bars) Free'ist dark chocolate 
  • 1/4 cup (60ml) milk of choice
  • 1 ripe banana 
  • 1 tbsp almond butter 
  • 1 tsp pure vanilla extract
  • 2 tbsp coconut cream (or the cream from the top of a can of coconut milk, you can remove this after putting the can in the fridge for 30mins as it rises to the surface and solidifies) 
  • 1/2 tsp salt
  • Sweetener of choice to taste e.g. honey, maple syrup, rice malt syrup etc. (see comments above) 
  • 4 Free'ist hazlenut cookies, crumbled into pieces 
  • Handful of Free'ist popcorn to top 


1. Melt the chocolate by placing broken chocolate pieces into a small bowl and putting the bowl into a saucepan of water over a medium heat. The hot water should heat the bowl and melt the chocolate. Stir until the chocolate is a liquid consistency. Remove from the heat.

2. Put all the ingredients including the melted chocolate (but not the cookies and popcorn) in a blender or food processor and blend until completely smooth. Taste the mixture and if it's not sweet enough or you can taste the avocado too much for your liking, add some sweetener, stirring through to combine. 

3. Chill the mixture for at least two hours. 

4. When you're ready to serve, in four serving bowls or glasses make a layer of crumbled cookie pieces for the base of your sundae. On top, spoon the avocado mousse mixture. Alternatively you can put the mousse into a sandwich bag and chop off the corner, then squeeze it out so you get a neat spiral effect.

5. Top with popcorn and a few more crumbled cookie pieces and you're good to go! For extra indulgence you could also drizzle some more melted Free'ist chocolate on top.... 

Chocolate avocado mousse | The Flourishing Pantry

NB. I did just want to say a couple of words on 'sugar free' as it's a really hot topic and I don't want to get people confused. Free'ist use Maltitol syrup as a sweetener. All sweeteners, whether they're natural, refined, processed etc. are still 'free sugars' and should be eaten in moderation. Check out The Rooted Project's great infographic about 'free sugars' if you're still confused. 

Yes I styled it for Christmas... had to be done! 

Yes I styled it for Christmas... had to be done! 


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Free'ist chocolate avocado sundaes | The Flourishing Pantry