Ingredients

• Ingredients Mousse 1 – thyme and sea salt: 1 avocado 50g dates 1T cacao powder 1/2t fresh thyme leaves 1/4t sea salt Mousse 2 – coffee and pistachio: 1 avocado 70g dates 1T cacao powder 1t freeze dried coffee granules 1T pistachios 2 cardamom pods Mousse 3 – raspberry and almond: 1 avocado 50g dates 1T cacao powder 1/2t almond essence a handful of frozen raspberries

Preparation

• Method Mousse 1 – thyme and sea salt Soak the dates in boiling water for 5 minutes, discard the water Blend the avocado using a hand blender till smooth Add the dates and blend again, you may have to move the blender up and down to get a smooth consistency Add the cacao and the thyme, blend again Pour into a serving dish, sprinkle with the sea salt and decorate with more thyme leaves Mousse 2 – coffee and pistachio Soak the dates in boiling water for 5 minutes, discard the water Blend the avocado using a hand blender till smooth Add the dates and blend again, you may have to move the blender up and down to get a smooth consistency Add the cacao and the coffee, blend again Grind the cardamom in a pestle and mortar Add the pistachios to roughly grind them Put 1/2t of the nuts aside for the topping Add the rest of the nuts to the mousse and mix well Pour into a serving dish, sprinkle with the remaining pistachio cardamom mixture Mousse 3 – raspberry and almond Soak the dates in boiling water for 5 minutes, discard the water Blend the avocado using a hand blender till smooth Add the dates and blend again, you may have to move the blender up and down to get a smooth consistency Add the cacao and the almond essence, blend again Pour into a serving dish, scatter the raspberries and push them down into the pudding