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Avocado Chocolate Mousse Cake
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If you have any important vegans in your life this is a luxurious tasty desert that is raw, sugar-free, dairy-free and egg free. Taken from the Happy Pear Cookbook, it keeps for five days in the fridge and freezes well. It is quick and easy to make!

Makes 10-12 slices

 

For the base:

300g almonds

300g cashew nuts

300g pitted dates

2 tablespoons vanilla extract

 

For the topping:

4 ripe avocados

½ teaspoon sea salt

1 tsp cinnamon

4 tablespoons honey or agave syrup

90g cocoa powder

¼ teaspoon vanilla extract

zest of 2 oranges

 

1) To make the base, blend the nuts, dates and vanilla extract together in a food processor until smooth and spread over the base of a 30cm baking tin, compacting it as you go.

2) To make the topping, put all the ingredients into a food processor or blender and blend until smooth. 

3) Spoon the chocolate mousse over the base and leave to set in the fridge or freezer for 2 hours. (Allow to thaw for a few minutes before serving)

 

 

 

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