Packed full of goodness and with no cooking involved, this recipe is simple and very indulgent.  Without using dairy cream which is full of fat and little nutrition, an avocado is used providing heart-strengthening properties and omega 3 fatty acids to name just a few of the health benefits.  Go on, treat yourself!

Avocado Chocolate Mousse with Cashew Crème
Serves 2 (or 4 smaller portions)

Vegetarian, Vegan, Soy-Free, Gluten-Free

For the mousse:

4 medjool dates *, soaked in water for half an hour and then drained
2 tbsp agave syrup *
1 large avocado (e.g. Hass)
20g/0.6oz/¼ cup cacao powder *
65ml/2 fl oz/¼ cup water * (you could use the soaked date liquid)
1 tsp vanilla extract *

Method:

Process the soaked dates in a small food processor with the agave syrup and vanilla extract until as smooth as possible (don't worry if there are a few lumps).  Then add the avocado and cacao powder and process again for about a minute or two, scraping down the sides half way.  Then add the water and continue to process until the mixture is creamy and mousse-like.  Add more agave syrup if you want a sweeter taste.  Put the mousse in a container and refrigerate for a couple of hours.

For the crème:

160g/6oz/1 cup cashew nuts *, soaked in water for 2 hours and drained
100ml/3 fl oz/½ cup water *
1 tsp vanilla extract *
2 tbsp agave syrup *

Method:

In a blender, blend all the crème ingredients on a low setting for about a minute, then on a high setting for another minute or so until smooth and creamy.  Refrigerate for at least 2 hours.

Once the mousse and crème are chilled, arrange in alternating layers in two cocktail glasses and get stuck in!

* These ingredients are available at our store.


Please note: Daily Bread pre-packs are packed in areas that may handle dairy, nuts, seeds, soya, wheat, gluten, celery and honey.
 

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