Raspberry & Avocado Mousse

Serves 6-8
Total Time
40 Minutes
400g frozen raspberries
2 ripe avocados
10 medjool dates
3 tbsp coconut oil
2 tbsp maple syrup
Step 1

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.

Step 2

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.

Step 3

In a high speed blender (we recommend a Vitamix) place all ingredients including the date water and whiz until completely smooth.

Step 4

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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