I am on a diet but really wanted some chocolate for Mother’s Day, something mostly raw, low carb and healthy. This dessert is so easy and delicious that I made it two days in a row, once with hazelnuts and once without. I’ll share the basic recipe:
12 dates
a little water to cover the dates
1 heap tsp cocoa (I used Dutch cocoa)
half tsp vanilla essence
1 firm avocado
berries to decorate
Remove the stones from the dates and place in a nutribullet or blender and add enough water just to cover them. Soak for 20 minutes, then add cocoa (a real heap tsp of it) and vanilla. Blend. Add the avocado, sliced, and blend again. Divide into three serving bowls or glasses, top with berries (frozen ok) and refrigerate until serving time. Decorate with edible flowers if you like, I used Alyssum here. If you want to add hazelnuts you will need about 8, toasted and grounded, to add to the date mixture.
My husband couldn’t believe that it was made with avocado and no sugar! The texture is just like a mousse, you can increase lightly the cocoa for a more bitter-chocolate flavour, increasing the dates (or using dates that are too big) will make it sweeter but may give out more of a date rather than cocoa flavour. If the mousse is too thick add a drop of water and mix again.
Photos and Recipes by Alessandra Zecchini ©