Throughout the 2017 season we are going to bring you a number of recipes from Sydney Swans chef Courtney Roulston.

We will bring you a different recipe each week from Courtney involving a lot of what the players eat on a weekly basis.

First up we get the low down on a yummy desert that is easy to make!

AVOCADO, COCONUT & CACAO MOUSSE
Recipe By Courtney Roulston

SERVES 6
GLUTEN & DAIRY FREE

4 large ripe soft Avocados, peeled & seeded

150ml Coconut Cream *(refrigerated overnight)

½ raw cup cacao powder

1 teaspoon vanilla bean paste

½ teaspoon sea salt flakes

½ cup maple Syrup

Garnish:

½ cup slivered almonds, toasted

½ cup Shredded coconut, toasted

1 cup fresh raspberries

1 cup blueberries

Place the avocado flesh, coconut cream, vanilla, salt and maple syrup into the bowl of a food processor. Blend until smooth, scraping down the sides of the blender occasionally to ensure there are no lumps.

Place the mousse into the refrigerator for 2 hours.

To serve, garnish the mousse with almonds, coconut, raspberries and blueberries just before serving. Enjoy!

*You can serve any of your favorite dried or fresh fruits, nuts or seeds on top of the mousse.

Courtney Roulston caters for the Sydney Swans on a weekly basis cooking for the playing group during their busy schedule. Courtney first rose to fame after competing in Series 2 of Masterchef (2010). To learn more about Coutney head to here Instagram page here.