10 Sep Cacao Mousse
Spiced walnut & date crumble base
2 cups walnuts
1/2 cup unsweetened shredded dried coconut
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp Celtic sea salt (or Himalayan)
1/2 cup raisons
1/2 cup regular dates (or 8 medjool dates)
Place the walnuts, coconut, cinnamon nutmeg and salt into the food processor fitted with the S blade and process until coarsely ground. Add the raisons and dates and process until the mixture resembles coarse crumbs and begins to stick together. Don’t over process, you want it to have texture.
Press into the bottom of a big serving bowl/dish or scoop into individual serving cups.
In an airtight container, the crumble will last for 1 month in the fridge and 3 months in the freezer.
1/2 cup pitted dates, soaked
1/2 cup raw local honey (or liquid sweetener of your choosing)
1 tsp vanilla powder/ extract (optional)
1 1/2 cups (approx 3) avocados
3/4 cup cacao powder (not Cocoa)
1/4 cup water
1 tbs coconut oil (liquid/melted)
Place the dates, honey and optional vanilla into your food processor fitted with the S blade and process until smooth. Add the avocado and cacao powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a rubber spatula (and have a cheeky taste). Add the water and liquid coconut oil and process to completely combine.
Taste and see how delish it is (there should be no lumps and it should be extremely creamy). Scoop into your big bowl ontop of the crumble base, or into your individual serving cups. The mousse will keep for 3 days in your fridge and 2 weeks in the freezer.
Serve chilled or at room temperature topped with fresh raspberries and dried coconut. This is always a crowd pleaser!