Chocolate Avocado Mousse with Turmeric Cashew Cream

Directions

2. Get out a food processor and process the avocadoes, cocoa powder, honey and cinnamon together until the mousse becomes smooth. Add a bit of water if the consistency is not smooth. Next get out two flat bowls, divide the mousse evenly, cover with plastic bags and put them in the fridge for an hour or overnight.

2. Get out a blender and blend the cashews until they become flour. After the cashews become flour add the banana in and blend until the mixture is smooth and less runny. Heat a small pan with water at low heat and pour the mixture in with turmeric. Mix and cook until the mixture is ready or when it bubbles. Add more water when needed. Once it’s done turn off the flame and let the cream cool.
3. When the cream is cooled get out the mousses, mix the cream and then put it on top of each mousse neatly and finally garnish both bowls with four pumpkin seeds each. Chag Sameach and enjoy!