Ingredients

• 2 large ripe avocados (See tips)
• 1 cup chilled thickened coconut cream (See tips)
• 1/2 cup raw cacao
• 1/2 cup Mayver’s Tahini
• 1/3 cup maple syrup/ rice malt syrup
• 1/2 cup hazelnuts, chopped
• 100g cherries, sliced

Method

1. Combine avocado, coconut cream, cacao, tahini and maple syrup in food processor and blend on high speed until smooth, creamy and well combined.
2. Taste and add extra tahini or maple syrup if you think it needs it.
3. Place mousse in piping bag or spoon into serving jars, place in fridge to chill for an hour or so.
4. Preheat oven to 180 degrees, place hazelnuts on lined baking tray and roast in oven for 10 minutes.
5. Remove from oven and lightly crush.
6. To serve garnish with roasted hazelnuts and cherries.

Tips

• If avocados are small use three
• Place can of coconut cream in fridge overnight or in the freezer for 1 hour, use only the hard thickened part of the coconut cream for this recipe