Nicky's Kitchen SanctuaryAvocado chocolate mousse bowl with roasted cherries
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Ingredients
Serves 2- 1 ripe banana (peeled)
- 2 ripe avocados (peeled and de-stoned)
- 1 tsp vanilla bean paste
- 10 almonds (roughly chopped)
- 120 ml (1/2 cup) unsweetened almond milk
- 2 tbsp toasted coconut flakes
- 1 1/2 tbsp honey
- 2 heaped tbsp Greek yogurt
- 3 tbsp raw cacao powder (you can use regular cocoa if you prefer)
- 20 fresh cherries (stones removed)
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Steps
- Step 1
Place the avocados, banana, almond milk, vanilla bean paste, raw cacao and one tablespoon of the honey into a food processer. Blend until smooth and creamy, taste and add more honey or cacao if required. Cover and refrigerate for 1 hour.
- Step 2
Preheat the oven to 190C/375F (fan).
- Step 3
Mix together the cherries and the remaining half a tablespoon of honey. Place on a small baking tray and roast in the oven for 8-12 minutes until the cherries start to release their juices. Remove from the oven and leave to cool slightly.
- Step 4
Take the mousse out of the refrigerator and divide between two bowls. Top with the roasted cherries, Greek yogurt, chopped almonds and toasted coconut flakes before serving.
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Place the avocados, banana, almond milk, vanilla bean paste, raw cacao and one tablespoon of the honey into a food processer. Blend until smooth and creamy, taste and add more honey or cacao if required. Cover and refrigerate for 1 hour.
Source: Nicky's Kitchen Sanctuary
