Avocado mousse

Ingredients:

• 2 ripe avocados, the hass variety

• 2 egg yolks

• 5 table spoons of cacao or cocoa

• 6-8 table spoons of maple syrup

• 1/8 tea spoon of unrefined salt

• optional toppings: pomegranate seeds, fresh berries, cacao nibs, toasted nuts, salted peanut butter cream (2 table spoons of peanut butter, 4 table spoons of freshly boiled water, pinch of salt - blend until smooth. Keeps well in the fridge)

Instructions:

Place all ingredients in a food processor or high speed blender and blend until smooth.
Makes 4 small portions but you can make it visually bigger by adding toppings. I don’t recommend more because after all, it’s fat mixed with sugar. 1/2 avocado per serving is sufficient.

Avocado brownie

Ingredients:

• 3 eggs, whisked well

• 100g coconut oil

• 300g dark chocolate, min. 70% cocoa

• 200g ground almonds

• 2 mashed ripe hass avocados (should feel lightly soft to touch - not mushy)

• 200g coconut sugar / panela / rapadura

• 1 heaped tea spoon baking powder

• Pinch of salt

• Optional: 1 tea spoon vanilla extract

Method:

1. Preheat the oven to 170 C degrees

2. Put saucepan over low heat; pop in coconut oil and chocolate

3. Once melted, add the sugar. It may not dissolve completely but that’s ok.

4. Turn off the heat, let it cool and add the remaining ingredients.

5. Pour the mixture into a tin lined with parchment paper and pop in the oven for 30 mins.

6. Let it cool for 20 mins and enjoy.