CHOCOLATE AVOCADO MOUSSE

Recipe type: Dessert

Difficulty: Easy

Serves: 36 as a taste

Source: Hannah Denton, Kitchen Specialist, Oratia District School

Equipment

Saucepan

Measuring cup

Measuring spoons

Can opener

Food Processor

Chefs Knife

Ingredients

10 dried dates

8-10 ripe avocados

1 x 400 gram can coconut milk

1 cup cocoa powder

⅔  cup maple syrup

4 tablespoons melted coconut oil

2 tsp vanilla essence

Pinch of salt.

Orange wedges and zest for topping

Method

Place dates in a saucepan and cover with water. Bring to a boil and reduce to a simmer for 5 minutes or until soft. Drain liquid and set dates aside.

Peel avocado and pop all of the green flesh into a food processor. Add your other ingredients and blend until you have a lovely smooth mixture.

Taste test and adjust to your preferences - add more cacao if you want a deeper chocolate flavour or add a touch more sweetener if you want to sweeten it further.  Blend again.

Pop mixture into a bowl/serving glasses and keep in the fridge for 30 minutes to firm up. Zest an orange and cut the orange into thin wedges. Decorate the top of the mousse with orange zest and slices.