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.