A graphic in dark blue with outlines of a cooking pot and a chopping board with knife and vegetables.


With Jules

Dark Chocolate and Avocado


For a delicious vegan meal, serve with Gazpacho soup and vegan caramelised onion and vegetable tart.


  • 125g soft dark brown sugar
  • 175g dark chocolate
  • 200g non-dairy milk, coconut or almond is nicest I think
  • 1 x small ripe avocado


  • Boil milk and sugar, add chocolate to melt and become ganache.
  • Blend with avocado until it’s a nice homogeneous consistency.
  • Pour/spoon into glasses.
  • Chill in the fridge.
Four bowls of chocolate mousse sit on a table.