cold ‘n’ creamy cacao that’ll keep ’em guessing for the hack

mousse au avochoco

v • gf

serves two

mousse
1 ripe avocado
25g fep-approved cacao powder
50g coconut sugar
30g liquid coconut oil
70mL hemp-oat mylk/ vegan mylk/ water

top
cacao nibs
2 fresh mint sprigs
pinch pink rock salt

in a food processor add cacao powder.
halve and slice avocado, scoop into food processor.
add remaining mousse ingredients.
divide into two glasses.
accessorize.
chill in fridge for at least one hour before serving.

notes:
when using coconut oil it is ideal that all ingredients are room temperature
important chocolate information
i only had south indian cacao beans, which i roasted and peeled into nibs and grinded into powder
the cacao was purchased from fishtail organic garden, lakeside, pokhara, nepal
i made my own mylk by blending a quarter-cup of oats and a teaspoon of hemp seed butter and straining
i made my own hemp seed butter:
       250g hemp seeds, roasted and cooled
       45g virgin coconut oil
       1g pink rock salt
       grind in food processor

 

chase more calories in my recipes archive.