- 2 large avocados
- 1tsp vanilla
- 3 tblsp sweetner of choice, honey or coconut syrup (or equivalent stevia if avoiding sugars)
- 3 tblsp cacao powder
- 1 cup of fresh or frozen raspberries
- 6 individual glasses
Use a food processor or stick blender to combine all above ingredients except the raspberries! They are for later. Taste and adjust any flavours..if you can still taste avocado add more sweetener and cacao. Add a tsp of vanilla and a few dates for more depth if you like.
Coconut whipped cream
- 2 cans coconut cream
- 1 tsp stevia
Put a 2 cans of coconut cream in the fridge the night before, open and scoop out the cream from the top into a bowl, using electric beaters, whip up the cream until thickened. Whisk in the stevia. So simple!
- !/2 cup almond flour
- 2 tblsps shredded coconut
- 1 tblsp coconut oil
Preheat oven to 180.Combine the almond flour, coconut and oil, then spread over a small baking tray with the coconut oil. Bake for about 10 mins until slightly golden.
Assemble in 6 separate glasses. About 6 raspberries on the bottom, the 2 large scoops of avocado mousse the a spoon of coconut whipped cream..lastly a sprinkle of almond crust.
Experiment with different fruits..oranges go very nicely too.
To experience these recipes and more book in for a two night retreat at www.billabongretreat.com.au