Avocado, Cacao & Ginger Mousse
2 tablespoons virgin coconut oil
1 vanilla pod, split open length-ways OR 1/2 tsp vanilla essence
1 cm cube of fresh ginger, peeled
3 tablespoons coconut water
3 tablespoons raw cacao powder
3 tablespoons liquid honey
1. Put the coconut oil in a small pan and heat gently until melted. Remove from the heat.
2. While the coconut oil is melting, slice the avocados in half and remove the pits. Scrape all the flesh into your blender. Scrape the seeds from the vanilla pod and add to the blender.
3. Add the ginger, honey and coconut water and blitz (you might need to use the pulse function) until smooth, adding in the coconut oil and the raw cacao powder. Set a 35 second cycle (on the OmniBlend V) or blend on high (OmniBlend I) until completely smooth. (If you don’t have a blender you can use a food processor or mix everything together by hand although the texture may not be as smooth).
4. Spoon the mixture into four small ramekins or dessert glasses and leave to set in the fridge for 1–2 hours before serving