Avocado, Coconut & Cacao Mousse

Ingredient

4 ripe Avocados, peeled & seeded
8 large medjool dates, seeded
100ml Coconut Cream, refrigerated overnight
½ cup raw cup cacao powder
1 teaspoon vanilla bean paste
½ teaspoon sea salt flakes
½ cup pure maple Syrup

Garnish:
½ cup Shredded coconut, toasted
4 figs, sliced
1 cup fresh raspberries

Method

Place the avocado flesh, dates, coconut cream, cacao powder, vanilla, salt and maple syrup into a blender. Blitz until smooth, scraping down the sides of the blender occasionally to ensure there are no lumps.

Place the mousse into the refrigerator for 2 hours to firm.

To serve, garnish the mousse with, coconut, raspberries and figs just before serving.

You can serve any of your favourite dried or fresh fruits, nuts or seeds on top of the mousse.

Recipe by Courtney Roulston