Method
Base
- In a food processor, blitz together the nuts until they reach a coarse crumb texture. Add chopped dates and melted coconut oil. Blend until mix reaches a sticky consistency. Add cocoa and mix until well combined.
- Line a fluted baking tin with cling wrap (ensure overhand so that you can remove from the tin) and press the base mix into the tin. Set aside in the fridge.
Chocolate Avocado Mousse Filling
- Add all filling ingredients into food processer and blend until smooth and creamy. Pour filling over the base.
- Refrigerate until filling has hardened and serve with fresh summer berries.
Chocolate used
Creamy Milk
View chocolate
Reviews (4 ratings)
Rated 4.8 out of 5
Sue
Rated 4 out of 5
Great flavour. Had to double coconut oil as the avocado chocolate filling wouldn’t set. Maybe Queensland temp. Looks awe… see more
Gillgills
Rated 5 out of 5
Delicious. I now regularly make this for a Christmas dessert and its particularly great as it is gluten and dairy free.
sonyah
Rated 5 out of 5
WOW wow wow!!! What an amazing dessert. I was so sceptical with this one. I mean avocado right. But omg this is utterly … see more
Nicki
Rated 5 out of 5
This is a fabulous recipe and I get rave reviews every time I make it. I've also made little individual ones, but note … see more
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