Raw Chocolate Mousse and Pistachio Cookies
The first rule about serving this dish to anyone is do not tell them it has avocado in it.
I think we all look forward to dessert and telling people you have made something really healthy might dampen their enthusiasm, so I would just advise saying nothing and just enjoy the complement as they flow once people taste this.
Raw Chocolate Mousse
2 ripe avocados
3 tablespoons of maple syrup
4 tablespoons of raw cacao
2 heaped tablespoons of coconut sugar
150 g of soaked cashew nuts
2 tablespoons of lucuma
1/2 teaspoon of vanilla powder or the contents of 2 pods split open
2 tablespoons of coconut oil
150g white flour
100g soft or melted coconut oil
50g coconut sugar
A pinch of salt
A handful of pistachio nuts - approx 80g
Soak the cashew nuts for at least 4 hours or ideally overnight.
Combine all mousse ingredients in a blender until silky smooth. Taste for sweetness and if required drizzle in a little more maple syrup if required.
I like to serve these in mini ramekins - which is also useful to work out portions if you are freezing leftovers.
Spoon the mixture into the ramekin and allow to chill for at least 3 hours before serving.
To make your cookies combine the flour, salt and the sugar in a bowl before drizzling in the coconut oil. Mix well to ensure everything is combined. Roll the mixture into small balls and flatten them in your hands to make cookies. Place on greaseproof paper and then press the pistachios onto the top of the cookie.
Bake for 18-20 minutes at 180*. Allow to cool before removing from the tin.
Serve alongside your mousse.
This and over 100 vegan recipes can be found in my first cookbook Vegan-ish which you can purchase >Here<
Let me know if you make this!