2 – 4 people
- 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
- 1/2 cup slivered almonds, toasted
- 1/2 cup Shredded coconut, toasted
- 2 figs, quartered
- 1 cup fresh raspberries
- 1 cup blueberries
- 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.
Our friends at Wine Selectors recommend pairing this dish with a Late Harvest Viognier.
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