A favorite dessert on repeat.
Chocolate Mousse with Dates/Roasted Hazelnut Sprinkles (4-5 glasses)
- 4-5 rape avocados
- 4 tablespoons raw cacao powder Superfood365 from Gooddays
- 1 dl agave syrup
- 1 teaspoon vanilla powder
- A sprinkle of sea salt
- 1.5 dl pitted dates
- 175g roasted hazelnuts
- Fresh raspberries
-> Start with the sprinkles and roast the hazelnuts in the oven on 200 degrees C for about 10-12 minutes if you don’t have roasted ones ready. Let them cool down and then mix them together with the dates a little. It should still be chuncks for the crunchy texture.
Then make the mousse by mixing all the rest of the ingredients in a mixer until smooth.
Alternate the sprinkles, chocolate mousse and raspberries in high glasses. Put in the fridge for at least 15 minutes.
This dessert is 100% free from gluten, dairy and added sugar. It’s also lchf, lowcarb and vegan.