This dairy-free dessert  is packed full of magnesium from avocado, cacao, almonds and bananas.  Cacao is a rich supply of magnesium ( a whooping 683mg of magnesium per 100g of cacao), iron and dietary fibre. Cacao has a higher nutritional value than cocoa powder which has been roasted at high temperature – although cacao has a less sweet taste, it has more antioxidants compared to the more processed cocoa powder. If you can, choose cacao. Add berries for an anti-oxidant hit.

1 medium frozen ripe banana

1  chilled avocado

4 tbsp cacao powder

2 tbsp raw honey or maple syrup

1 tsp vanilla extract

Instructions

  1. In a food processor add the avocado, maple syrup, cacao powder, vanilla extract and blend until smooth. Taste and adjust ingredients for added sweetness
  2. Lightly toast flaked almonds. Add to mousse and top with raspberries/blueberries.