CHOC-ORANGE MOUSSE POTS

June, 2016 // recipes

These mouth-watering sweet treats are packed with beauty and health-boosting ingredients.

Coconut cream is a rich source of B vitamins, to help support energy levels and nerves; skin repairer vitamin E, and essential minerals including anti-ageing selenium that is deficient in Australian soils.

Avocados are rich in anti-inflammatory omega-3 fats, while both avocados and bananas supply super-antioxidant Vitamin C, to encourage tissue growth and repair. Dates provide essential calcium and iron as well as collagen-building manganese.

The final touch – cacao, an Amazonian superfood with 40 times the antioxidant of blueberries – and The Beauty Chef’s Chocolate BODY Inner Beauty Powder to shore up gut health and enrich deliciousness.


– makes 3 cups (serves 6)

INGREDIENTS
  • 4 medjool dates, pitted
  • 1/ 2 cup (125 ml) boiling water
  • 1 cup (250 ml) coconut cream
  • 1 medium avocado, halved, stone removed & flesh scooped out
  • 1 medium very ripe banana, peeled & coarsely chopped
  • 1 tablespoon maple syrup
  • 1/ 2 cup (50 g) cacao powder
  • 2 scoops Chocolate BODY Inner Beauty Powder
  • finely grated zest of 1 organic unwaxed orange
  • 1 tablespoon cacao nibs, to decorate
METHOD
  1. Soak dates in the boiling water for 10 minutes, or until softened.
  2. Place the dates and any remaining liquid in a high-speed blender. Add the coconut cream, avocado, banana and maple syrup. Blend to combine.
  3. Add the cacao powder, TBC Chocolate BODY Powder and orange zest. Blend until smooth.
  4. Spoon mousse into six 1/ 2 cup (125 ml) capacity serving cups or ramekins. Scatter with cacao nibs.
  5. Refrigerate for 30 minutes, to set slightly.
  6. Cover and store in the refrigerator for up to 5 days.

Visit The Digest for more beauty and wellbeing inspiration.


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