Raw Cacao Mousse

Ingredient (serve 2):
1 pc          Avocado
1/3 cup     Water
4 TBS       Raw coconut oil & coconut nectar
Pinch        Himalayan Salt
3 tsp         Raw cacao powder
1 tsp         Coffee essence
2 pcs        Strawberries
Pinch        Cacao nibs
2 pcs        Mints

Method:
1. Cut avocado into half, remove the seed and shell, cut into small pieces.
2. Add water into the blender first, then coconut oil, coconut nectar and salt.
3. Add raw coconut powder, avocado and coffee essence. Blend all ingredients.
4. Put the chocolate sauce into a squeezer, then squeeze into dessert cup. Store in the fridge for 1 hour. Garnish with strawberries and mint.

生機可可慕絲

材料(2人份):
牛油果1個
水1/3杯
生椰子油/椰子花蜜各4湯匙
喜瑪拉雅山鹽少許
生可可粉3湯匙
咖啡味精油1茶匙
士多啤梨2粒
可可碎粒少量
薄荷葉2塊

做法:
1.牛油果對切,去核,起肉,略為切件。
2.攪拌機中先加入液體,先放入水、椰子油、椰子花蜜,以鹽來吊味。
3.再加入生可可粉、牛油果和咖啡味精油,把所有材料打勻。
4.將打好的朱古力醬盛在擠花樽之中直接擠進杯中,便可放入雪櫃雪1小時。取出放上士多啤梨和薄荷葉作裝飾即可。