Serves 4
1 perfectly ripe avocado
½ cup dried dates, soaked in warm water for 20 minutes
⅓ cup raw cacao powder
½ tsp vanilla powder
2 tbsp virgin coconut oil, softened
pinch of fine sea salt
Sweet Dukkah
1 orange
2 tbsp raw pistachio nuts
pinch of vanilla powder
pinch of fine sea salt
Preheat oven to 46°C. To make the sweet dukkah, use a peeler to thinly remove strips of orange zest. Spread strips on a lined baking tray and place in the oven. Dry for 2-3 hours until crisp. Place dried orange zest and remaining dukkah ingredients in a blender or spice grinder and pulse into a rough powder. Tip into a small bowl. To make the chocolate mousse, squeeze the juice of the orange into a food processor or blender. Add remaining ingredients and blitz for 1-2 minutes until smooth. Spoon into 4 serving bowls and sprinkle with sweet dukkah.
Serve immediately, or chill and consume within 2 hours of preparation.
* When choosing avocados for the chocolate mousse, use the colour to judge ripeness – bright green are not ripe; olive green are ready in 2-3 days; brown green are firm ripe; purple brown are soft ripe (store in fridge). Black avocados are overripe and past their best.
