AVOCADO & DATE CHOCOLATE MOUSSE

Storage: Refrigerator (1 week)
Yield: 2 cups per batch (2-4 servings)
   
Ingredients: 
6 medjool dates
1/4 cup coconut milk
2 avocados
1/4 cup cacao powder
1 teaspoon vanilla extract 
   
Method:
  1. Halve dates, discarding pits. Soak the dates in the coconut milk for 15 minutes.
  2. Blend the dates, coconut milk, avocados, cacao and vanilla until smooth.
  3. Refrigerate for 30-60 minutes before serving.
     
TIPS:
  • No medjool dates? Rehydrate dried dates overnight and add some honey;
  • Milk - use coconut milk, coconut cream, nut milk, water or cow’s milk;
  • You can use cacao powder, cocoa powder or good quality drinking chocolate;
  • Add 1 vanilla bean instead of the extract. 
     
FLAVOUR IDEAS:
  • Add a pinch of Himalayan salt (or sea salt) or ground cinnamon;
  • Add a small banana or orange (juice and finely grated zest);
  • Add a tablespoon honey or maple syrup;
  • Replace half (or all) of the dates with dried figs (rehydrated overnight);
  • Thicken by adding a teaspoon or two of chia seeds into the blender.
      
SERVING IDEAS:
  • Serve with fresh, frozen or dried berries;
  • Serve with berries and Greek-Style yoghurt;
  • Sprinkle with dried coconut and/or dark chocolate;
  • Freeze for a special summer treat!
 
Adding a few dried goji berries for an afternoon snack!

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Copyright © 2023 Megan Radaich. All rights reserved.
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Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.