Plus Cacao

Avocado-banana-cacao mousse

The rule of thumb is the darker the chocolate, the better. The more Cacao it contains, the more good juju it holds and, of course, less of the not so good stuff, like sugar and other additives.


Simply by looking at the labels at some of the popular, commercial chocolates you can come to the conclusion that they should best be avoided. You can find some artificial colors, preservatives and E-numbers.
Labelling laws mean that even if you look closely, all the information you want may not be there, so be careful.
Ideally, we should go for products that have gone through the minimum of processing. A short ingredient list is a very good sign!

Below you can find a comparison of some chocolate products for children:

• Kinder Milk Chocolate: Milk Chocolate (40%) (Sugar, Milk Powder, Cocoa Butter, Cocoa Mass, Emulsifiers: Lecithin (Soy), Flavoring: Vanillin), Sugar, Skimmed Milk Powder, Vegetable Fat (Palm), Anhydrous Milkfat, Emulsifiers (Lecithin (Soy)), Flavoring (Vanillin). Total Milk Constituents: 33%, Total Cocoa Solids: 13%.

• Alter Eco: Cacao beans, cocoa butter, raw sugar, vanilla beans

• Green & Blacks 70% Dark Chocolate: Organic Cocoa mass, organic raw cane sugar, organic cocoa butter, emulsifier (soya lecithin), vanilla extract.

• handmade Chocoboro bar: Cacao beans, fruits&nuts, cane sugar, music&love

As you can see, the best option to create a body-supporting dessert is to make your own one. Then you will know exactly what it contains!
Check out this recipe:

Avocado-banana-cacao mousse
•1 avocado
•1 ripe banana
•1-2 spoons of Peruvian Classic Cacao
•a bit of honey or maple syrup if you need more sweetness

You blend everything together and put it in the fridge for 15 min. Serve with some seasonal fruits or coconut flakes 🙂

Naturally sweet, tasty and healthy! Enjoy <3


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