RAW CHOCOLATE POTS w/ PISTACHIO CREAM + BANANA, GINGER BRITTLE
Preparation time: 30 minutes (+ 1 hour refrigeration time) // serves 2-4
RAW VEGAN MOUSSE
- 1 banana
- 1 avocado
- ¼ cup tahini
- 4 dates (pitted and chopped)
- 2 tbs raw cacao powder
- ¼ tsp ground cinnamon
- pinch of salt flakes
- + a little water
PISTACHIO CREAM
- 1 cup raw pistachio nuts, shelled
- ½ cup raw cashew nuts
- ½-1 cup water
- 1-2 tsp honey or maple syrup (to taste)
- ½ orange, juice
- pinch of salt flakes
to serve
- ½ cup fresh raspberries
- ¼ cup Urban Remedy Banana Brittle
- ¼ cup Urban Remedy Ginger Brittle
Place the pistachio and cashew nuts in a bowl and add enough water to cover completely. Soak for around 15 minutes.
To make the mousse, peel and chop the banana, slice the avocado in half, remove the seed and scoop out the flesh.
Add all the mousse ingredients (except the water) to your blender or food processor. Blend on high for a minute or two adding a little water until you have a smooth, creamy mousse. You may need to scrap the sides down once or twice to get everything completely blended.
Transfer the mousse to individual glasses and set aside in the refrigerator for around 20-30minutes.
Prepare the pistachio cream by straining the nuts and adding them to a blender or food processor with the honey/maple syrup, orange juice and salt flakes.
Blend on high adding a little water at a time until you have a cream like consistency. It will be more like a runny paste than smooth cream at this stage, so don’t worry.
Transfer the pistachio cream to a fine mesh sieve and place it over a bowl. Using the back of a spoon, push the blended nuts through the sieve until you are left with nut pulp in the sieve above and a bowl full of smooth pistachio cream underneath. Tip: reserve the nut pulp to use in smoothies or to thicken a vegetable curry (so good!).
Remove your individual chocolate pots form the refrigerator and evenly top with the pistachio cream. Return them to the refrigerator for another 20-30 minutes before serving. You can keep them covered in the fridge for up to 24 hours or more.
Break the pieces of brittle into smaller chunks and combine them together in a bowl.
Just before serving remove your chocolate pots from the fridge, top with a few fresh raspberries and a good sprinkle of the brittle crumb. Alternatively top with shredded coconut and/or dehydrated banana.
