Chocolate Avocado Mousse with Raspberry Creme

Masterchef's Skye Craig is one who knows how to make interesting desserts. She is all about raw food and organic ingredients. Her business Wild Sugar is a testament to that. This dessert today follows with that mantra.

In particular, one ingredient Skye uses often in her recipes and speaks quite highly about is agave syrup. Agave syrup is a natural sweetener from the agave plant. It is similar to honey but sweeter and not as thick. It is a great alternative to sugar and artificial sweeteners and is available from your health food store.

Recipe from Skye Craig via Channel Ten's The Circle (Slightly altered)

Ingredients

Serves 6

Base (White Layer)

1/2 cup cashew nuts

25ml light agave syrup

150ml coconut milk

25ml lemon juice

1/8 cup coconut butter 

20g raw macadamia

Pinch of salt

Chocolate Avocado Mousse

4 avocados plus one spare one

220ml light agave syrup

1/2 tablespoon coconut butter

100g 70% dark chocolate ( I used vegan dark chocolate)

1 cup coconut milk

7-12 tablespoon cacao powder (I used normal cocoa powder)

Raspberry Creme

1 cup cashews

2 cups frozen raspberries 

1/4 cup light agave syrup

50ml lemon juice

1/2 cup coconut butter

1 cup coconut milk

1/2 teaspoon of salt

Garnish

Few frozen raspberries for each serving

Method

Base

1. Blend all the ingredients into a food processor until smooth and creamy.

2. Place 4-5 macadamias into each cup.

3. Pour this mixture into 6 separate glasses, filling up about 1/4 up in the glass. Place in freezer.

Chocolate Avocado Mousse

1. Place dark chocolate into food processor and pulse until chocolate becomes small pieces. Set aside.

2. Combine avocados, cocoa powder, agave syrup and coconut oil into a blender until smooth and creamy.

3. Add the dark chocolate into the blender and blend. Taste the mixture. If you want the mousse to be sweetener, then add more agave syrup. If you want more chocolatey, add more chocolate. Less sweet, add more avocado. It make take some time to ajdust it to the right taste.

4. Remove the glasses from the freezer and add the chocolate mixture as the next layer in each glass, fill to 2/3 way up the glass. Return the glasses to the freezer.

Raspberry Creme

1. Blend all ingredients into a blender and blend until smooth. 

2. Remove the glasses from the freezer and add the creme as the next layer. Add a few raspberries on top of each glass to serve. Alternatively, you can use chocolate pieces as a garnish. Cover the glasses with cling wrap and leave in the freezer until it is time to serve. It is best that it has been in the freezer for at least a couple of hours. Can be left in the freezer for weeks ahead of time. 


Note: I had issues keeping the layers separate. As you will note from the photograph, it appears that there isn't much chocolate mousse but there is. If you freeze each layer for long enough, then the following layer won't fold into the bottom layer. Taste wise it won't make a difference!