Choco­late Cin­na­mon Mousse

Central and North Burnett Times - - GUARDIAN -

Serves 6 • 4 x 200g av­o­ca­dos • 1/2 cup (45g) raw ca­cao pow­der • 3/4 cup (180g) agave nec­tar • 1 tea­spoon ground cin­na­mon Halve the av­o­ca­dos and scoop out the flesh. Place all the in­gre­di­ents in a blender and puree un­til smooth, us­ing a spat­ula to scrape the sides. Spoon into serv­ing glasses or a healthy, raw Cheese­cake Base (see 4 In­gre­di­ents Gluten Free Lac­tose Free, page 124) and chill for a cou­ple of hours be­fore serv­ing. You will be amazed how rich and creamy this amaz­ing mousse is and made mostly with raw, nu­tri­tious in­gre­di­ents

4 In­gre­di­ents Di­a­betes Book 99 15. $

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