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Cacao Baru Butter Mousse
Prep Time: 00:20
Cook Time: 00:00
1 cup baru seeds (de-shelled)
3 - 4 tbsp coconut oil
**splash water (for consistency, blending)
1 ripe avocado
1/2 large ripe banana
1/4 (up to) cup crunchy baru butter (plus extra for topping)
1/4 (up to) cup unsweetened cacao powder (adjust to taste)
30 - 45 ml oat milk or other non-dairy milk
coconut whipped cream
1 - 2 tsp natural sweetener or date salty "caramel"
raspberries or strawberries
1For the baru butter, add baru seeds to a food processor or high-speed blender and start to blend.
2Start trickling melted coconut oil and blending till it starts to turn to the consistency of peanut butter. You can add 1/2 tsp increments of water to help blend and add a bit more liquid to the butter.
3Stop when you're happy with the consistency. For the mousse though, a little crunchy adds texture to the dessert. Set aside (do not refrigerate).
4Now for the mousse, add all mousse ingredients except cacao powder into a food processor or high speed blender. Add slightly less than 1/4 cup cacao and blend until creamy and smooth.
5Add more dairy-free milk to help blend or make thinner. You can add a tsp of whip for more fluffiness. Add remaining/more cacao powder for a dense chocolate flavour.
6Divide and serve into serving containers or all of it in a glass container and refrigerate overnight.
7Before serving, top with coconut whipped cream and spoon or drizzle some more baru butter, extra date "caramel", raspberries or strawberries and enjoy!
Because of the ripe avocado and banana, this will stay good for up to a few days, and not weeks.
For the baru butter, you may have to play around with the measurement for water depending on your blender and desired consistency. Serves between 2 - 4, depending on how much you want to serve.
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