Cacao mousse cake
|1/2 cup||dates — finely chopped|
|1/4 cup||coconut oil — melted|
|salt — just a pinch|
|6 - 10||avocado|
|1 1/4 cup||cacao powder|
|1 1/4 cup||honey — or agave|
|2||essential oil — peppermint|
Process the seeds and/or nuts in a food processor until fine (hand chopping works too!).
Mix all the crust ingredients together in a bowl, massaging until sticking together and doughy.
Press into a spring-form tin, so that the bottom is evenly covered.
Add all the mousse ingredients to your food processor with the ‘S’ blade, and mix for around five minutes. Make sure that everything is well combined and silky smooth.
Pour the mousse into the tin and refrigerate for around 8 hours.
Note: There is no coconut oil in this mousse so it won’t set ‘hard’, giving a lighter finish. It does need some time in the fridge to firm up sufficiently though, and should be served from, and stored in the fridge.
Reprinted with permission of Easy Living Food.