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
1 1/2 cups raspberries
35g shelled pistachios chopped
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.
Scatter the fresh raspberries on top of the mousse and sprinkle with pistachios.
Recipe provided by Post