Avocado chocolate mousse

In my previous post we established that to succeed at health-food blogging one must acquire an adorable child. So, here’s Emma, the cutest one of all promoting my healthy chocolate mousse.

Emma says, well if she could speak, she would say, “have you tried the unusual yet delicious combo that is avocado or as we Japanese say, “abocado” and chocolate?! Here, auntie Anisa presents it in the form of a HEALTHY delectable mousse topped with mixed frozen berries and raw macadamias. I sure digs it.”

Recipe here.

ATTENTION BOYS, this works better than flowers.

Flowers are so last year! (Shush! I know you see right through me; I’m actually dying for a fu***ing bouquet.) BUT, a fancy blueberry, peach and basil crumble?! Now, that’s next level romantic shit. If the way to a man’s heart is via his stomach… than the way to a womans’ is through her sweet-tooth? Let’s all just pretend that made sense… Anywho…this crumble is so freakin’ easy to prepare that I dare say, even a male specimen can make it. Let’s break it down to three simple steps (no multitasking required, promise).

filling:
2 cups fresh or frozen blueberries
2-3 ripe peaches (stoned and sliced)
handful of basil leaves (washed – don’t be disgusting)
juice of one lemon

crumble:
1 cup almond meal (a fancy name for ground almonds)
1/2 cup chopped nuts (I used almond but if you’re looking for that extra sumthin’ sumthin’ I’d use hazelnut or even better; macadamia)
1/4 cup coconut oil (melted)
1 tbsp cinnamon
2 heaped tbsp honey (don’t be stinge)

1. combine all of the filling ingredients in a medium sized bowl then toss to combine.

2.place fruity deliciousness in an OVENPROOF dish… unless you’ve prepared a firefighter’s outfit… in which case, use a piece of paper.

3.Using a fork, combine the crumble ingredients in a small bowl then assemble on top of fruit mixture.

Bake for 30ish minutes or until nice and golden.

Serve with plain yoghurt, ice-cream or whipped cream (oh yeah!).

*gluten-free
*dairy-free
*vegan
*refined-sugar free