New You Boot Camp Clean Mince Pies
9th April 2015
Christmas Chocolate Figs
9th April 2015
Ingredients
- 1 large ripe avocado
- 2 ripe bananas
- 6 tbsp raw cacao powder
- 5 tbsp Coconut cream (from the top of the can)
- 1/2 vanilla pod seeds scraped out (or 1 tbsp vanilla extract)
- 2 1/2 tbsp Himalayan Crsytal Salt
- 3/4 tsp red chilli flakes
- Optional Dark chocolate flakes, raspberries and chilli flakes for garnish
- 6 ramekins small cups
Servings:
Instructions
- Place coconut milk or cream in the fridge.
- Prepare the mousse-Â Cut avocado in half and remove the seed.
- Scoop out the flesh and add to a food processor or blender together with chopped banana and cacao powder. Whizz up until smooth.
- Remove contents to a large bowl, add coconut cream, vanilla, your choice of sweetener. Whisk using an electric blender until well combined, fluffy and smooth.
- Fold in salt and chilli flakes. You can serve right away but it's best to refrigerate the mousse to set for around 2-3 hour.
- You can set it in ramekins or small serving glasses. Refrigerate until guests arrive.
- Prepare some garnish dark chocolate flakes, raspberries and a little extra sprinkle of chilli flakes and set aside.
- Enjoy!
