- Prep Time
- Chill Time
- 1 1/2 cups of soaked raw almonds
- 4 -5 tbs of coconut nectar
- 5 dates soaked (1 hour approx)
- 1 vanilla pod scraped
- 1 large avocado
- 4 bars of Ombar 72% Cacao
- 1 tsp of good quality flakey sea salt
First thing’s first you will need to soak your almonds for at least 8 hours. Best thing is to soak them overnight. Make sure you rinse them properly before using them as the water becomes pretty murky from the skins.
In a blender add avocado, coconut nectar, vanilla, pistachios and almonds. Blitz until mixture is fully blended and set aside.
Roughly chop half of your chocolate and put it in a bowl. Half fill a saucepan with boiling hot water, and put the bowl over it, making sure that the bowl does not touch the bottom of the saucepan. Add the remaining finely chopped chocolate and stir until it has melted.
Add melted chocolate to the avocado mixture and blend it so that the melted chocolate combines with the mixture thoroughly.
Once blended divide the mousse into 4 small pots. This is a rich mixture; a little goes a long way.
Sprinkle with sea salt on the top and serve immediately, or alternatively keep in the fridge until ready to serve.