New avocado season has started with a loud bang here in New Zealand. Suddenly I find myself almost drowning in this delicious fruit. Dear friends keep supplying me with fresh, locally grown avocados and I am so grateful, I can’t put it into words.
I find myself having avocados with everything. I even mash them into my stir-fries – it tastes delicious! And I found that I’m sleeping better since I upped my avocado intake. Admittedly, my sleep wasn’t the best lately. My brain is buzzing away with too many ideas sometimes. Ironically, a quick research showed that avocados can be good and bad for your sleep. Well, I can say I’ve slept amazingly well even during the full moon, which at the moment is bathing us with its beautiful light at night.
Savoury options for the use of avocado are slowly being exhausted. So I decided to try a sweet treat with it. Something, that people who have to avoid nuts would be able to enjoy too. A vegan avocado chocolate mousse cake sounded like a great idea. Instead of nuts I used sprouted buckwheat groats in the crust. They add a delicious crunchy base and come with a lot of nutritional advantages 🙂
The texture of this avocado chocolate mousse is out of this world! I wish my photos could show you how gorgeous it is. But I guess you will have to make it yourself to see what all that fuzz is about.
And a word of caution: this is a rather rich treat. One tiny slice will do just fine. Just like with chocolate mousse, it doesn’t take much to satisfy your taste-buds and your tummy 🙂
Note: You have to plan extra time if you want to sprout the buckwheat groats for the base of the cake.
Makes a 18cm cake:
For the crust:
1/2 cup (100g) buckwheat groats (soak them overnight and then let sprout for another 12 hours or so. You should have a heaped cup of sprouted buckwheat groats eventually. You can find some more info on sprouting here)
1/2 cup (70g) dates, pitted and very finely diced
3 tablespoon FAIR-TRADE cocoa powder
For the avocado mousse:
250g avocado pulp
1/4 cup (45g) coconut sugar
1/2 cup (50g) FAIR-TRADE cocoa powder
1/4 cup (60ml) water (or a little bit more but only if absolutely needed)
3 tablespoon cacao butter, melted
1/2 teaspoon ground vanilla
1 pinch salt
For the chocolate drizzle:
1 tablespoon tahini (or any seed butter)
1 tablespoon FAIR-TRADE cocoa powder
1 tablespoon rice syrup (or other liquid sweetener)
1 tablespoon water
2 teaspoons cacao butter, melted (alternatively coconut oil)
1. After you have sprouted the buckwheat groats, wash and drain them in a sieve.Then transfer to a bowl.
2. Using a potato masher, mash the buckwheat groats as much as you can. Add finely chopped dates and cocoa powder and stir to combine, using a fork.
3. Line cake tin with baking paper. Knead dough with your hands a little before spreading out evenly in the cake tin. Press firm.
4. For the avocado mousse, mix all ingredients in a small blender until smooth. It might also work well with a hand-held blender or a stick blender.
5. Pour avocado mouse over the crust and spread evenly.
6. For the chocolate drizzle, mix all ingredients in a cup. I recommend to place the cup in a bowl of warm water to help to combine the ingredients.
7. Drizzle the cake with chocolate glaze and garnish to your liking (I used coconut and cacao nibs).
8. Place in freezer until set (approx. 2 hours). Take out of cake tin and store covered in fridge until serving.