Ahh, my obsession with chocolate never ends! This time, for more fluffier texture, I used an avocado and a banana instead of cashews. This is an easy way to get your kids eating healthier with a disguise of a dessert appearance.
Avocados are rich in vitamin C, iron, folic acid and contain high levels of Vitamin B6 and protein. While bananas are also great source of Vitamin B6, in addition they can improve our calcium absorption, nerve function, blood pressure and even assist with weight loss.
For The Crust
- 3/4 cup raw walnuts
- 1/2 cup unsweetened dried coconut
- 2 1/2 Tbsp coconut oil
- 1/2 tsp coconut nectar
For The Filling
- 1 avocado
- 1 banana
- 1 Tbsp coconut butter
- 1/4 cup cacao powder
- 2 Tbsp honey
For The Garnish
- Goji berries
- Unsweetened dried coconut
In a food porocessor, process raw walnuts first. Add melted coconut oil, sweetener and dried coconut flakes. Mix everything well. Line the bottom of the plate with parchment paper (for an easy removal). Pat the crust into two 3″ ring molds to make about 1″ thick crust. Place in the refrigerator while preparing the mousse filling.
Clean your food processor and then combine cut banana, avocado, dates and process until smooth. Add the coconut butter, raw cacao, honey and vanilla extract to the mix. Bled everything to achieve a creamy texture. Divide the mixture evenly between two cakes scooping it on top of the crust. Return plate to the refrigerator for minimum 4 hours.
When ready to serve , remove the cake from the fridge and carefully un-mold pushing up from the bottom. Do it slowly, since the crust can get slippery and your cake might end up on the floor or your wall instead of the plate (as mine did the first time around).
Garnish with some Goji berries, minced walnuts or whatever else you might like.