Divine Dairy-Free Chocolate Mousse

Makes 4 small serves
1 medium avocado, ripe
1/4C cacao powder
1/3C pitted fresh dates
1/2C water
1/8C honey
1tsp vanilla extract
Process all ingredients in food processor or blender until smooth and creamy.
Serve as is, or with your favourite fresh fruit – strawberries and raspberries are a perfect match!

 

This makes a very rich, absolutely delicious, choc mousse. I prefer my chocolate slightly bitter, so if you have a sweeter tooth than me, you may wish to add a little more honey (up to 1/4C).

Variations:

Add in cacao nibs for crunch
Add 1-2 drops of peppermint oil, or orange oil, or coconut essence

Carob and Tahini Bliss Balls

Makes 12-18 balls

1/2C Tahini
1/2C Desiccated coconut
1/2C Carob powder
1/4C Chopped almonds
1/4C Dried cranberries (or any other dried fruit you like)
Extra coconut for rolling
Water

Mix tahini, coconut, carob, almonds and cranberries together in a bowl
Slowly add a small amount of water at a time, until the mixture holds together. If you add too much and it’s too wet, just add some more coconut or carob to absorb it
Roll into balls and coat in the extra coconut
Store in the refrigerator or freezer

I personally find these sweet enough, as carob is naturally sweet, however you can add up to 1/4C honey if you like. If you do this, you may not need to add the water to hold the mixture together
If you don’t like carob, you can easily substitute cacao, although if you do, you will more than likely need to add the honey as cacao is quite bitter

Store in the fridge or freezer