Raspberry & Avocado Mousse
400g frozen raspberries
2 ripe avocados
10 medjool dates
3 tbsp coconut oil
2 tbsp maple syrup
De-stone the Medjool dates and place in a dish, then pour over enough hot water to just cover the dates and soak for 20-30 minutes. This will allow them to soften slightly.
While the dates are soaking, toast the coconut shavings on a baking tray in a 200c oven for approximately 3-5 minutes, keeping a close eye on them because they brown very quickly.
In a high speed blender (we recommend a Vitamix) place all ingredients including the date water and whiz until completely smooth.
Pour the mousse into glasses and decorate with fresh raspberries and toasted coconut.
N.B - This mousse can be made with any berries.
Recipe courtesy of The Conscientious Cook - nutrient rich food for a healthy and happy lifestyle www.theconscientiouscook.co.uk
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