Festive Chocolate Mousse

Serves 4

Ingredients:

2 small or 1 and 1/2 large ripe avocados

2 tbsp coconut yoghurt

2 tbsp cacao or cocoa powder

2 tbsp Hazelnut Nut Butter*

60g dark chocolate bar, melted

2 tbsp pure maple syrup

1 orange, zest and juice

1 tbsp cacao nibs

1 tbsp chopped toasted hazelnuts

16-20 frozen whole cranberries (optional), defrosted (plus more for decorating)

*I love Forty Thieves Hazelnut Crunch

Method:

1. Place all ingredients, except cacao nibs and toasted hazelnuts, in food processor and blend until smooth.

2. Add cacao nibs and toasted hazelnuts and pulse a few times until incorporated.

3. Gently mix through three quarters of the cranberries, if using, with a spoon

4. Spoon into 4 ramekins and chill for 10 minutes.

5. Serve topped with cranberries, more toasted hazelnuts and cacao nibs. Enjoy!