If you were to ask me what my favourite fruit is I’d without a doubt say avocado. It’s just so versatile; you can use it in everything from savoury dishes, salads and smoothies to the most delicious and nutritious desserts! It’s definitely a staple good in my pantry and I eat it almost every day. Today’s recipe not only tastes divine but it still manages to be a super healthy dessert and as you suspected the avocado is a key ingredient. If you ever feel like drowning your sorrows in chocolate this cake will do the trick and without any of the remorse day after J! First of all its a raw cake, which means all enzymes and vitamins will be preserved secondly all ingredients used; from the crust and onwards; are pure beauty foods that will help you stay young and healthy and give you shiny hair and smooth skin. Last and not the least it’s a perfect dessert to serve at anything from a kids birthday party to a romantic date. It’s a real crowd pleaser!
Raw Chocolate Avocado Mousse Cake (gluten free, dairy free, refined sugar free).
100 g (1 cup) wallnuts;
100 g (1 cup) almonds;
120 g (1 cup) dates;
1 tbs raw cacao or organic cocoa powder;
3 tbs almond butter;
pinch of sea salt.
2 ripe avocados;
60 ml (1/4 cup) maple syrup;
60 g (1/2 cup) raw cacao or organic cocoa powder;
2 tbs coconut oil;
1 tsp vanilla extract;
more cacao dust for decoration;
300 g raspberries for decoration.
To make a crust, in a food processor grind walnuts and almonds into small pieces.
Add the rest of the ingredients and process until well incorporated and mixture starts to stick together.
Spread the mixture evenly into a spring form of your choice (it can be round or square) lined with parchment paper.
Press the mixture firmly to the bottom and make an even crust with high sides.
Place it into the freezer while making the mousse.
To make mousse, blend mousse ingredients, except for berries and cacao dust, together in a food processor or blender (make sure to scrape the sides down) until creamy. If you feel you don’t get creamy consistency just add a splash of almond milk, but it wasn’t necessary for me.
To arrange, spread chocolate mousse as even as possible inside the frozen crust, and put it in the fridge until sets. After about 30 min decorate with more cacao dust and raspberries (or berries of your choice).
Store it in the fridge.