AVOCADO AND DATE MOUSSE

INGREDIENTS

Dried Dates – 200 gr - 7 oz
Avocado (soft) – 200 gr - 7 oz

Cocoa – 30 gr - 1 oz (2 tbsp)

Espresso – 45 gr - 1.6 oz  (3 tbsp)

Cointreau – 15 gr - 0.53 oz (1 tbsp)

Salt – 2 gr - 0.07 oz (1/4 tsp)

Pistachio (ground)

  • Put the dates in a bowl and pour hot water on top until covered. Let them sit for at least 30-25 minutes to soften.
  • Drain the dates and transfer them to your blender.
  • Add the freshly made espresso.
  • Add the cocoa.
  • Add the cointreau.
  • Add salt.
  • Add the avocado.
  • Process all ingredients in your blender till homogeneous. Stop the blender and clean the sides of your blender if necessary. When the mixture is smooth and shiny, stop your blender.
  • Divide your mousse in to your serving dishes and decorate eith ground pistachio on top.
  • Then cover all your fruit with the crumble mix.
  • Place in the oven and bake for 25-30 minutes till top is golden.
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