RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 4 large ripe soft Coles Avocados, peeled & seeded
  • 100ml Coconut Cream, refrigerated overnight
  • 1/2 cup raw cup cacao powder
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon sea salt flakes
  • 8 medjool dates, pitted
  • 1/3 cup pure maple Syrup

GARNISH:

  • 1/2 cup slivered almonds, toasted
  • 1/2 cup Shredded coconut, toasted
  • 2 figs, quartered
  • 1 cup fresh raspberries
  • 1 cup blueberries

 

METHOD:

  • Place the avocado flesh, coconut cream, vanilla, salt, dates 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. Alternatively you can use a stick blender. Check for balance and add al little extra maple if needs sweetening.
  • Place the mousse into the refrigerator for 2 hours to firm.
  • To serve, garnish the mousse with almonds, coconut, raspberries and figs just before serving. Enjoy!
  • *You can serve any of your favorite dried or fresh fruits, nuts or seeds on top of the mousse.

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