serves
4
prep
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
difficulty
Easy
level
Ingredients
- 6 fresh dates, pitted
- ¼ cup pure maple syrup or raw honey
- ½ tsp vanilla extract
- 2 avocados, mashed
- ¼ cup raw organic cocoa powder
- 1 tbsp liquid from the soaked dates
- 4 tsp toasted coconut flakes
Instructions
Soak dates for 10 minutes in warm water, reserve water when finished. Blend dates, maple syrup and vanilla in food processor until smooth.
Add avocado and cocoa powder, process until creamy. Add the date liquid and process briefly. Divide the mousse between 4 ramekins or tall dessert glasses.
Note
• Store in a sealed container and mousse will keep for 3 days in a fridge, or 2 weeks in a freezer. If you are sensitive to the caffeine in cocoa, then try substituting with caffeine-free carob powder.
Recipe from Rocket Fuel on a Budget by Joanna Rushton, with photographs by Helen Coetzee. Published by Joanna Rushton.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
