Ingredients
Base
½ cup macadamias (I keep mine stored in the freezer for freshness)
½ cup medium desiccated coconut
2 tsp chicory root syrup (or honey)
Mousse Layer
2 ripe medium avocados
2 soft medjool dates, pitted
Juice of one organic lime
½ cup coconut milk (or cream)
½ cup coconut kefir (or coconut yoghurt)
1 tsp matcha (I use OMG tea)
Zest of one organic lime
Opt – 1 Tbsp honey
Topping
1 cup of Blackberries
Method
Method
In a processor put the macadamias and coconut and process until starting to come together. Add in the chicory or honey and process until sticking together when pressed.
Divide the mix between four pots or glass’s
Halve the avocados, remove the stone and then scoop the avocado flesh into a blender. Add to this the pitted soft medjool dates (roughly chopped). Add in the coconut milk and blend until well chopped. Add in the lime juice, the coconut kefir (or yoghurt) and matcha and blend well until smooth. Finally add in the zest and honey (if using) and blend briefly until mixed through. Divide between the jars/glasses.
Finally top with freshly picked blackberries and garnish with a little lime zest.
Opt. grate some white chocolate over the top just before serving.
TOP TIP - Short on time? You can crumble some of our Vanilla Macaroons or Bites as a base.
Keep in the fridge until ready to serve.
ENJOY!
