This beautiful recipe that Dot and I fell in love with comes from Freya's Nourishment. The owner behind this natural brand is Kristie where she quotes that 'for me the most important ingredient in every recipe is love,' so get ready to get a little taster of what that looks like!
Kristie has a background in cooking and health and also has a background in reflexology, massage and aromatherapy. Always with a notepad in hand, Kristie loves bringing recipes to life!
"I find that when the time is right the recipe almost creates itself."
(p.s. this beauty is vegan!)
Chocolate Mousse with Truffles, Soil & Cherry Jam
1 large avocado1 banana 1/4 cup cacao powder1 tbsp maple syrup (or your choice of sweetener, to taste)1 tsp mesquite (optional, but adds a delicious caramelly depth)Generous pinch Celtic Salt (it makes the cacao sing!)
Salted Chocolate Truffles:
4 dates 2 tbsp natural peanut butter2 tbsp tahini1 tbsp maple or coconut syrup1 tbsp lemon juicePinch vanilla salt Water may be neededChocolate for coating (either homemade or use a dark sugar free one)
3/4 cup almond meal1/2 cup buckwheat groats1/4 cup cacao 2 heaped tbsp coconut oil 1 tbsp maple syrup1 heaped tsp mesquitePinch of Celtic salt
12 cherries pitted2 tbsp water 1 tbsp chia seedsDash of maple syrup to taste
Blend everything together until smooth and gloriously thickLeave in the fridge to set for an hourIf you want to make this and eat it straight away, have the fruit cold, or even better frozen
Use 2 mango cheeks instead of the banana for a lighter fluffier mousse. Beautiful especially at this time of year when mangoes are in season
Salted Chocolate Truffles:
Blend everything together in the food processor until well combinedTip: soak your dates first to make sure they are lovely and softRoll into small balls and place on a parchment lined tray into the freezer to hardenMelt your chocolate on the stoveTake the truffles from the freezer and drop a couple at a time into the chocolateRoll around to coat using two forks. Lift out and allow excess chocolate to drip off then place on the tray and sprinkle straight away with salt before the chocolate sets
Mix everything together in the food processor until combinedLay out on a lined tray and bake in 160C oven for 20 minutes stirring occasionallyThis makes a generous amount and keeps for months in an airtight container
Add all ingredients to a small saucepan and heat over a low flameAllow to simmer for 15 minutes, until the cherries have broken down and it all starts to thickenTaste before adding sweetener - in season cherries can be naturally wonderful and sweet, it may not need more
If cherries aren't in season you can use any berry - fresh is best but frozen works well too
These quantities are enough for the main even plus leftovers. The truffle recipe makes about 20 depending on what size you roll them and can be stored in the freezer (and are actually delicious eaten frozen too!) The jam and the mousse will last at least 4 days in the fridge.
To assemble the parfait, lay the soil in the bottom of a glass jar followed by the mousse, jam, add a little coconut yoghurt then top with a little more soil for crunch.
For more beautiful recipes like this be sure to check out Freya's Nourishment's website: https://www.freyasnourishment.com.au/blogs/recipes-food