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When we first embarked on our raw journey, we were amazed by what we could do with avocados & they quickly became a staple in our larder. Avocados have a neutral flavour and an abundance of healthy fats. Their ability to become savoury or sweet, depending on what they are paired with, is fairly unique in the world of fruit. You can’t go wrong with this!

There is no coconut oil in the mousse so it won’t set ‘hard’, giving a lighter finish. It does need some time in the fridge to firm up sufficiently, and should be served from and stored in the fridge.

Equipment – Food processor

Timing – 20 min prep, 8h setting

Ingredients

Crust:

2 C seeds and/or nuts
1/2 C dates, pitted and chopped
1/4 C coconut oil, melted
1 pinch of salt

Mousse:

6-10 avocados
1 ¼ C cacao powder
1 ¼ C honey or agave
2 drops peppermint essential oil

Method

Crust:

Process the seeds and/or nuts in a food processor with the S-blade until fine. Chopping by hand works too!
Mix all the crust ingredients together in a bowl, massaging until sticking together and doughy.
Press into a springform tin, so the bottom is evenly covered.

Mousse:

Add all the mousse ingredients to your food processor with the S-blade and process for around five minutes. Make sure that everything is well combined and silky smooth.
Pour the mousse into the tin and refrigerate for 8 hours.

Stores well in the fridge for a few days.

Using essential oil: Swop the peppermint for orange, ginger or rose geranium oil. Remember to only use food grade essential oils and in moderation. Add just one drop at a time and taste test.