Today's recipe has been submitted by Year 13 student Renz Alvez as part of the Nayland Food Collective. Sustainable, tasty and full of good fruit vibes!

Sustainability

This recipe is sustainable because it doesn’t use any animal products. This also means it is suitable for vegetarians/vegans or people who can’t have any dairy products. By substituting the eggs with fruits, such as avocado, we will still have the creamy texture and healthy fats which our bodies need. This is also. Great summer dessert as avocado and bananas are plentiful and cheap at this time of year.

Taste

This recipe tastes great because it has chocolate in it, and let’s be honest, who doesn’t like chocolate!? You get this delicious creamy texture from avocado, coconut cream and banana and by adding salt to the chocolate we can enhance the sweetness thus giving you a deeper flavour.

Fun fact for people who don’t like avocadoes: You won’t be able to taste the avocado through the chocolate mousse, so if you’re thinking of taking the avocado out – don’t!

Another fun fact! The reason salt is a good addition to all foods – even sweet dishes – is that salt expands and opens your taste buds allowing you to taste more of any ingredient which is way salted caramel is toats a thing!

Fruit Vibes

This recipe has good fruit vibes because it’s vegan and gluten free. Avocado is incredibly nutritious as it contains of vitamins and minerals. Bananas are similarly beneficial as they are high in potassium and magnesium.

You don’t have to make a berry compote; you can just add fresh fruit like strawberries and raspberries to give the dish freshness. However, if you do make a compote the lemon juice will add to the acidity which will balance the sweetness of the chocolate and berries.

Click here for the full recipe