Mushrooms sautéed in butter, garlic, thyme and white pepper then topped with gruyere and truffle infused eggs…
A dessert that’s low in sugar, contains fruit and can be served to guests who are lactose intolerant? Shut up and take our money.
That’s right. Our friends at Belconnen Markets are looking out for Canberrans with dietary requirements with this one.
A simple and delicious dessert recipe that you can dress up with berries or add a zing to with salt. Thank us later.
Ready in: 20 minutes
- 2x soft avocados, cut in half, seed removed
- 1/4 cup of dates, soaked in 1/2 cup of warm water (for at least 30 minutes)
- 1/2 cup maple syrup or honey
- 1/2 tsp vanilla extract or vanilla bean
- 1/3 cup cocoa or carob powder
OPTIONAL: To make the flavour really pop, add ¼ teaspoon of salt when combining the avocado and cocoa.
Whizz up the date and water mixture with, maple syrup/honey and vanilla in a processor or blender.
Add the avocado flesh and cocoa/carob powder and process until creamy.
Serve chilled or room temperature.
The mousse will keep in a sealed container in the fridge for about 3 days, or up to 1 month in the freezer.
- Add berries to serve
- Layer with whipped cream and berries in a goblet or freeze for a few hours, then let sit on bench for 15 minutes—ice cream!
- If you chose not to add salt as an ingredient to the mousse, a light sprinkle of Himalayan Rock Salt before serving works a treat.
Where to buy your ingredients
Fresh Produce (Avocados, berries or cream to serve)
Growers Market Express
Pantry Items (cocoa, vanilla, honey, dates)