1/4 cup Raw Cacao Powder
1 Large Banana, peeled and sliced
200g Avocado Flesh
1/4 cup Raw Honey
1/4 cup Young Coconut Meat
1/4 cup Maple Syrup
1 Tbs Lime Juice
1/4 cup Cacao Butter, at room temp
Pinch of Salt
1 1/2 cup Raspberries
1/4 cup Shelled Pistachios, roughly chopped
To make the cacao mousse, place all the ingredients, except the cacao butter and salt, in a blender until well combined. Add the cacao butter and salt and blend until smooth and emulsified. Spoon into serving glasses, cover and refrigerate for at least a couple of hours, or until set.
To serve, scatter the fresh raspberries on top of the mousse and sprinkle with the pistachios.
This recipe is an edited extract from The Pleasures of Eating Well: Nourishing Favourites from the COMO Shambhala Kitchen by Christina Ong (Clearview). The book shares the food philosophy and recipes from COMO Shambhala kitchens in COMO Hotels around the world. RRP $75
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