Avocado chocolate mousse bowl with roasted cherries

• Vegetarian
• Gluten free

• Produce

  • 2 Avocados, ripe
  • 1 Banana, Ripe
  • 3 tbsp Cacao powder, raw
  • 20 Cherries, fresh

• Refrigerated

  • 120 ml Almond milk, unsweetened

• Condiments

  • 1 1/2 tbsp Honey
  • 1 tsp Vanilla bean paste

• Nuts & Seeds

  • 15 Almonds
  • 2 tbsp Coconut flakes, toasted

• Dairy

  • 2 heaped tbsp Greek yogurt

Found on kitchensanctuary.com

Description

Ingredients

• 2 ripe avocados, peeled and de-stoned
• 1 ripe banana, peeled
• 120ml (½ cup) unsweetened almond milk
• 1 tsp vanilla bean paste
• 3 tbsp raw cacao powder (you can use regular cocoa if you prefer)
• 1.5 tbsp honey
• 20 fresh cherries, stones removed
• 2 heaped tbsp Greek yogurt
• 15 almonds, roughly chopped
• 2 tbsp toasted coconut flakes

Directions

• Place the avocados, banana, almond milk, vanilla bean paste, raw cacao and one tablespoon of the honey into a food processer. Blend until smooth and creamy, taste and add more honey or cacao if required. Cover and refrigerate for 1 hour.
• Preheat the oven to 190c/375f.
• Mix together the cherries and the remaining half a tablespoon of honey. Place on a small baking tray and roast in the oven for 8-12 minutes until the cherries start to release their juices. Remove from the oven and leave to cool slightly.
• Take the mousse out of the refrigerator and divide between two bowls. Top with the roasted cherries, Greek yogurt, chopped almonds and toasted coconut flakes before serving.