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