Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Avocado chocolate mousse with sunflower seed praline and vanilla olive oil

Other 25 Mins Prep · 10 Mins Cook

Melt the chocolate over a bowl of simmering water, then cool slightly.
In a blender, combine the avocados, melted chocolate, cocoa powder, maple syrup, vanilla extract and salt. Blitz until completely smooth, adding the almond milk gradually to reach a silky, spoonable consistency. Taste and adjust the sweetness, if needed. Spoon the mousse into serving glasses and refrigerate for at least 1 hour to chill and set slightly.
Line a baking tray with baking paper.
In a small non-stick pan, combine the coconut sugar, water and a pinch of salt. Cook over a medium heat until the sugar dissolves and starts bubbling. Add the sunflower seeds and stir constantly for 2 minutes, until the sugar thickens and coats the seeds in a glossy caramel.
Spread the mixture onto the tray, separating it slightly with a fork. Allow to cool completely before breaking into clusters.
In a small bowl, whisk together olive oil and vanilla powder. Let it sit for a few minutes.
Top each mousse with a sprinkle of sunflower praline and a drizzle of vanilla olive oil just before serving.