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  • FROM HILARY CHUNG, SWEET LOUISE MEMBERimg.scoop.co.nz/media/pdfs/1909/The_Sweet_October... · – for vegan use a plant-based milk ¾ cup + 1 tbsp raw cacao powder ½ cup maple syrup,
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MOUSSE 2 large ripe avocados ¾ cup of milk of your choice – for vegan use a plant-based milk ¾ cup + 1 tbsp raw cacao powder ½ cup maple syrup, coconut nectar or raw agave 1 tsp vanilla essence ½ tsp sea salt 2 tbsp cacao butter, melted 2 tbsp cold-pressed coconut oil, melted CHOCOLATE CRUMB 3 tbsp caster sugar (or substitute coconut sugar) 2 tbsp each: cocoa and flour (or substitute gluten-free flour) 1/3 cup ground almonds 2 tbsp butter, melted and cooled MOUSSE Put all the ingredients except the last two into a bowl and blend until smooth with a stick blender. With the blender running gently add the melted cacao butter and coconut oil. Mix until combined. Refrigerate for 2 hours prior to serving. Garnish with toasted hazelnuts and chocolate crumb. CHOCOLATE CRUMB Preheat the oven to 170°C. Line a baking tray with baking paper. Place the sugar, cocoa, flour and almonds into a small bowl. Mix until combined. Pour in butter and mix with your fingers to form irregular-sized crumbs. Scatter the crumbs onto the baking tray and bake for about 10 minutes until firm and toasted. Cool. Store in a sealed container. AVOCADO CHOCOLATE MOUSSE BAKE FOR INCURABLE BREAST CANCER ”This is one of my favourite recipes. It is pure raw goodness! And a perfect way to use up ripe avocados. Avocados contain many nutrients you need in your diet – they are full of healthy fats, rich in potassium, vitamins C & E and antioxidants that keep the immune system strong and your skin beautiful”. FROM HILARY CHUNG, SWEET LOUISE MEMBER SERVES: 6

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Page 1: FROM HILARY CHUNG, SWEET LOUISE MEMBERimg.scoop.co.nz/media/pdfs/1909/The_Sweet_October... · – for vegan use a plant-based milk ¾ cup + 1 tbsp raw cacao powder ½ cup maple syrup,

MOUSSE2 large ripe avocados¾ cup of milk of your choice – for vegan use a plant-based milk ¾ cup + 1 tbsp raw cacao powder½ cup maple syrup, coconut nectar or raw agave1 tsp vanilla essence½ tsp sea salt2 tbsp cacao butter, melted2 tbsp cold-pressed coconut oil, melted

CHOCOLATE CRUMB3 tbsp caster sugar (or substitute coconut sugar)2 tbsp each: cocoa and flour (or substitute gluten-free flour)1/3 cup ground almonds2 tbsp butter, melted and cooled

MOUSSEPut all the ingredients except the last two into a bowl and blend until smooth with a stick blender. With the blender running gently add the melted cacao butter and coconut oil. Mix until combined.Refrigerate for 2 hours prior to serving.Garnish with toasted hazelnuts and chocolate crumb.

CHOCOLATE CRUMBPreheat the oven to 170°C.Line a baking tray with baking paper.Place the sugar, cocoa, flour and almonds into a small bowl. Mix until combined.Pour in butter and mix with your fingers to form irregular-sized crumbs. Scatter the crumbs onto the baking tray and bake for about 10 minutes until firm and toasted. Cool. Store in a sealed container.

AVOCADO CHOCOLATE MOUSSE

BAKE FOR INCURABLE BREAST CANCER

”This is one of my favourite recipes. It is pure raw goodness! And a perfect way to use up ripe avocados. Avocados contain many nutrients you need in your diet – they are full of healthy fats, rich in potassium, vitamins C & E and antioxidants that keep the immune system strong and your skin beautiful”.

FROM HILARY CHUNG, SWEET LOUISE MEMBER

SERVES: 6

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