This vegan desert is light, packed with antioxidants and healthy fats and the perfect combination of crunchy base and soft moussy topping. A great desert for entertaining guests or relatives and a welcome vegan desert they wont believe is home made.
The base: 10 Medjool Dates 75 grams of Walnuts 1 table spoon of agave nectar 1 table spoon of cacao powder 4 squares of dark chocolate
The mousse: 1 large banana 1 large avocado 1 table spoon of peppermint extract a handful of mint leaves
Equipment: 1 blender or food processor 1 sharp knife 1 set of kitchen scales 1 table spoon 1 Cake tray 1 sheet of baking paper 1 refrigerator
Instructions: 1. For the base take your 10 dates and start by removing the stones from their cores and chopping them up into smaller pieces. 2. Add these to your blender along with 75 grams of walnuts, 1 tablespoon of agave nectar, 1 tablespoon of cacao powder and 2 squares of dark chocolate 3. Blend these ingredients until a chunky mixture is formed, it may take a few goes depending on the strength of your blender but just stir it and re-blend until you are satisfied. 4. line your cake tray with the baking paper and then add this base mixture to the tray, making sure to spread it evenly across he entire surface. 5. Place the base in the refrigerator for 20-30 minutes to begin to harden as you create the mouse 6. Wash your blender or change the container if possible. 7. For the mousse start by peeling your banana and avocado and again adding them to your blender. 8. Then add 1 table spoon of peppermint extract and a handful of mint leaves. 9. Blend until a thick mousse like substance 10. Remove the base base from the fridge, and add the mousse layer, careful to make it an even spread. 11. Place the entire thing back in the refrigerator for another 20 minutes. 12. Finally to decorate, slice your cake up into 6 large squares and then melt your final 2 squares of dark chocolate and drizzle this over the top of the cake. Add a mint leaf as an optional decoration and enjoy.