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I always considered myself a chocoholic but chocolate mousse was the one chocolate dish that never really did it for me. It reminded me of soft serve ice cream, something I could never stomach (pun intended given I later found out I was lactose intolerant).
I discovered chocolate avocado mousse years later and it still underwhelmed me, this time, for different reasons. Then one day, I got it right.
Full disclosure, this recipe started as a jaffa tart. Halfway along the way, I realised I had created the perfect vegan chocolate mousse, not too rich, not too bitter, not too sweet and – best of all – not too avocado-tasting. Realising I had well and truly outdone myself, I dumped my jaffa tart and pursued my new love: chocolate avocado mousse. —Alannah | Kale Mary
Makes 4 individual tarts (each one serves two), or 1 large tart
- 3/4 cup raw cashews
- 1/4 cup raw buckwheat groats
- 5 medjool dates, soaked to soften
- 4 large avocados, skin and stone removed
- 2 1/2 cups water (or replace with coconut water and omit coconut water powder below)
- 1 tablespoon coconut water powder
- 1/2 cup cacao powder
- 1/2 cup maple syrup
- 1/4 cup orange juice
- 1 teaspoon vanilla extract
- 1 pinch salt
- Blitz cashews, buckwheat and dates in a food processor for 10-15 seconds, until broken down and starting to stick together. Line the base of your tart tins (or tart tin, if making 1 large tart) and pop the bases in the freezer to chill while you make the mousse.
- Next, add avocado, water + coconut water powder, cacao powder, maple syrup, orange juice, vanilla and salt to a high-powered blender and blend until combined. Add a small amount of additional water if mix is too thick and becomes troublesome to blend.
- Remove your bases from the freezer and pour the avocado on top, filling it just under the top of the tin rounds. Place in the freezer for around 2-3 hours (slightly longer if making 1 large tart).
- Remove from freezer and plate. I serve mine with a sprinkle of beetroot powder over the top.