ALL FREE-FROM RECIPES
Mexican chocolate mousse bars
"These chocolate bars are full of flavours found in Mexican chocolate cake: cinnamon, cayenne and cloves. The base is made from buckwheat and almonds, providing a crunchy texture, and topped with an avocado chocolate mousse. They are delightful once they are cut into bars and enrobed in chocolate! The avocado mousse is a wonderful recipe that can be enjoyed on its own, too."
Makes 30
For the blond buckwheat crunch base
195g (7oz) soaked and dehydrated almonds
65g (2¼oz) sprouted and dehydrated buckwheat
65g (2¼oz) oat flour
40g (1½oz) coconut sugar
2 tbsp mesquite powder
1tsp ground cinnamon
60ml (2fl oz) melted virgin coconut oil
2tbsp tahini
12 drops of vanilla extract
For the chocolate mousse
300g (10½oz) peeled, pitted and chopped ripe avocado (about
3 small avocados)
75g (2¾oz) cacao powder
120ml (4fl oz) coconut milk
160ml (5½fl oz) coconut nectar
8 drops of vanilla extract
2tsp ground cinnamon
⅛tsp Himalayan salt
A pinch of ground clove
⅛tsp cayenne pepper
60ml (2fl oz) melted virgin coconut oil
To assemble
2 batches of enrobing dark chocolate
50g (1¾oz) chopped cacao butter
150g (5½oz)
