Ingredients

Serves 6

Base
½ cup cashew nuts
25ml light agave syrup
150ml coconut milk
25ml lemon
1/8 cup coconut butter (brand: loving earth)
20g raw macadamia nuts
Pinch salt


Chocolate Avocado Mousse
4 avocadoes
220ml light agave syrup
½ tbsp coconut butter (brand: loving earth)
100g 70% dark lindt chocolate
1 cup coconut milk
7 -12 tbsp cacao powder (see note)


Raspberry Cream
1 cup cashews 
2 cups frozen raspberries
¼ cup light agave syrup
50ml lemon juice
1/2 cup coconut butter (brand: loving earth)
1 cup of coconut milk
½ tsp celtic sea salt


Garnish
50g 70% dark Lindt chocolate

Method

Let yourself truly indulge and delight yourself with this silken smooth chocolate mousse with raspberry. Super easy to make, all you need to arm yourself with for this adventure is a blender, a food processor and a spatula. If you’re someone like me, you may feel compelled to eat sweets every day. I have created this chocaholic style dessert for people who want a healthier option using whole ingredients that function as natural medicine for you. That way you can take care of your body while taking care of your tastebuds.
The most important thing to remember is to have fun in the kitchen. I often end up with splatters of Chocolate avocado mousse on the ceiling of my kitchen. Think decadent, think yummy, think wild! Smiles for miles x Skye

Base:
1. Blend all ingredients in food processor/blender until smooth and creamy.
2. Place 4-5 macadamias into each cup.
3. Pour base mixture into glasses, filling to about ¼ the way up the glass. Place in freezer.

Chocolate Avocado Mousse:
Note: Use Power Super foods cacao powder if possible (start with 5 tablespoons and then taste to see if it needs more. Varying brands are quite different in their strength)

1. Place Lindt dark chocolate into food processor and pulse until chocolate is in small pieces. Set aside in bowl.
2. Combine avocadoes, cacao, agave syrup, coconut oil, in a blender until smooth, creamy.
3. Taste and adjust if need be, as produce is always very different. If you want your mousse to be sweeter, add more agave nectar. Less sweet, more avocado. More chocolatey, add cacao powder, less chocolatey, more avocado. Fold in Lindt chocolate.
4. Pull glasses out of the freezer and spoon the mousse on top, fill to 2/3 way up the glass and smooth with the back of a spoon. Place in freezer.

Raspberry Cream
1. Place all ingredients into vitamix blender and blend until you have a smooth cream. Strain and then grab the glasses out of the freezer and pour the raspberry cream over the top of the chocolate mousse.
2. Break up the 50g Lindt dark chocolate into small pieces and place some in the middle of each glass and a little straight into your mouth for good measure.
Cover with plastic-wrap or place all shot glasses into a large plastic container with a lid and place in freezer until the desserts are semi-frozen and ready to serve.

You can keep these desserts in your freezer for weeks. I love making them well ahead of time and pull them out for a stress free dinner party. This yummy chocolate dessert is best served semi-frozen, so pull it out of the freezer for 15 minutes before serving. Enjoy and relish in being a fellow chocaholic!

Ingredients can be sourced from:
Supermarket or farmer’s market: avocadoes, 70% dark lindt chocolate, raw macadamia nuts, raspberries frozen, coconut milk
Healthfood store: light agave nectar/syrup, fragrance free coconut oil or coconut butter, cacao powder