Cacao Mousse with Fresh Raspberries and Pistachios by Post

Cacao Mousse with Fresh Raspberries and Pistachios by Post


Cacao Mousse:

1/4 cup raw cacao powder
1 large banana, peeled and sliced
200g avocado flesh
85g raw honey
35g young coconut meat
90g maple syrup
1 Tbs freshly squeezed lime juice
80g cacao butter, at room temperature
Pinch of salt

To serve:

1 1/2 cups raspberries
35g shelled pistachios chopped


Cacao Mousse:

Place all of the ingredients, except the cacao butter and salt in a blender until well combined. Add the cacao butter and salt and blend until smooth and emulsified.

Spoon into serving glasses, cover and refrigerate for at least a couple of hours or until set.

To serve:

Scatter the fresh raspberries on top of the mousse and sprinkle with pistachios.

Recipe provided by Post

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