Ingredients
Scale
- easter baskets:
- 1 cups (160 grams) medjool dates, pitted
- 1 cup (80 grams) desiccated coconut
- 1 cup (140 grams) brazil nuts (or cashews)
- ⅓ cup (35 grams) pistachios, shelled
- chocolate mousse:
- 2 ripe avocados
- 1 ripe banana
- 1/3 cup (40 grams) cacao
- 1/2 teaspoon cinnamon
- 4 medjool dates, pitted
- a small handful of shredded coconut and 6 small easter eggs, to decorate
Instructions
- Place the dates, coconut, cashews and pistachios into the large bowl of a food processor and blitz until finely chopped and the mixture sticks together. If needed, add another date or two until the mixture is able to be pressed together. Divide the mixture between 6 holes of amuffin tray and gently press the mixture into the bottom and up the sides. Place the tray into the freezer until the shells have set (approx. 30 mins). Gently run a knife around the edge of the cups to remove.
- Place the avocados, banana, cacao, cinnamon and dates in the bowl of a food processor. Blitz until smooth and creamy. Dollop the mousse into the easter baskets and top with a sprinkle of coconut and an eater egg. Happy Easter x