Cacao, Avocado, Pistachio Mousse
/
Cacao, Avocado, Pistachio Mousse
Recipe by Courtney Roulston
Dietaries: Vegan, Dairy free, gluten free
Serves: 4
Prep Time: 20 mins
Cooking Time: 5 mins
Ingredients
2 large ripe avocados
4 medjool dates, pitted, torn
100ml coconut milk from a can
Pinch sea salt flakes
1/3 cup raw cacao powder
4 tablespoons maple syrup
1 teaspoon tahini paste
1/3 cup pistachio nuts, plus extra to serve
1/3 cup shredded coconut, toasted
METHOD
Remove the seeds and skin from the avocados and place the flesh into the jug of a high-speed blender. Add in the dates, coconut milk, salt, cacao powder and 3 tablespoons of the maple syrup.
Blitz until the mixture is smooth and creamy, scraping down the sides occasionally so it is evenly mixed.
Place the pistachio nuts into the bowl of a small food processor and blitz until crumbly. Stir the tahini paste with 1 tablespoon of maple syrup and a dash of water in a bowl. Fold through the pistachio nuts and coconut until the mixture is thick and combined.
Place the mousse into serving bowls then top with the pistachio mixture. Garnish with extra chopped pistachio nuts and coconut before serving.
