Beetroot Avocado Chocolate Mousse

Prep time: 10 mins

Rest time: 20 mins

Total time: 30 mins

Serves: 3

Ingredients:

• 1 large ripe avocado

• 2 Medjool dates, soaked

• 1 tablespoon water for soaking

• 3 tablespoons raw cacao powder

• 1 ½ teaspoons Super Sprout Beetroot powder

• ½ teaspoons vanilla extract

• 2 tablespoons maple syrup

• 1 tablespoon coconut oil, melted

• ½ cup buckinis

• Raspberries, cacao nibs and coconut flakes to garnish

Method

1. In a high-speed blender, blend together the avocado, soaked dates (plus soaking water), cacao powder, beetroot powder, vanilla extract, maple syrup and coconut oil.

2. Blend until you get a light, smooth, mousse consistency

3. In 3 wine glasses, divide the buckinis.

4. Spoon equal amounts of mousse into glasses and sit in fridge for at least 20 mins to rest and to firm a little.

5. Garnish with raspberries, cacao nibs and coconut flakes. Enjoy