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!