By Caroline Edgar
Cooking equipment and utensils required:
1 small saucepan
Silicone kitchen brush
6 Silicone cupcake cases
Food processor or high speed blender
Electric beater or hand whisk
1/3 cup melted coconut oil
1/3 cup + 1 tbsp cacao powder
2-3 tbsp coconut nectar
What To Do:
Melt coconut oil in a saucepan on a low temperature until you get 1/3 cup worth measured in liquid form. Place into a medium mixing bowl.
Melt the coconut nectar in the same saucepan for a few seconds to get it into a thinner liquid. Add it into the coconut oil, and sift in the cacao powder. Mix until there are no lumps remaining and the chocolate is only slightly thick.
Use 6 silicone cupcake cases to make the chocolate cupcake cases. Place a tablespoon of melted chocolate onto the base, and set in the freezer for 5-10 minutes or until it’s firm.
Use the silicone brush to brush the chocolate around the edges. Once the edge of the case is covered, place it back in the freezer. The thickness of the chocolate edge will increase as you put on more layers, just to ensure the case doesn’t break as you remove it from the silicone case. If the melted chocolate starts to thicken, place it back onto a low heat to re-melt the chocolate, but don't leave it on the stove to melt the entire time as it may burn.
1 medium frozen banana, sliced into coins
1/2 of a medium avocado, chopped into cubes
4 tbsp cacao powder
2 heaped tbsp coconut nectar
1 level tsp vanilla powder
1 tbsp coconut oil, melted
3-4 tbsp water (or coconut water)
1 tbsp tahini (optional)
Blend all ingredients together in a blender or food processor until the mixture is thick, yet smooth, and no lumps of avocado are left.
Spoon on 2-3 tbsp of mixture onto each chocolate case. Place into the freezer as you prepare the coconut cream.
1 can of full fat organic coconut cream, left in a fridge overnight
1 tbsp coconut nectar
1 tsp vanilla
Open the base of the coconut cream can to remove all liquid from the can.
Place all cream into a steel bowl and use either an electric beater or hand whisker to beat the cream, nectar and vanilla and make it smooth and thick. Place a tablespoon of cream onto the mousse mixture. There will be some left over cream (but who’s complaining?!?)
Serve straight after putting on the coconut cream, or store them in the freezer and let it defrost for 30 minutes before serving.