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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