Soft, smooth and silky - A much healthier option to a traditional mousse. A little goes a long way, especially if used as a spread rather than a mousse. Here, it can be used in two ways: sandwiched between the cacao tahini base and frozen sorbet or just over the cacao tahini base.
Ingredients
- 1/2 large avocado
- 2 medium beetroot cooked until tender.
- 1 cup of mendjool dates, with pips removed. Soak dates in 1/2 cup of boiling boiling water and retain liquid. The date water will soften mixture further.
- Pinch salt a few drops of vanilla
Method
Add all ingredients together and purée until very smooth.
Refrigerate until ready to serve. It will last a few days in the refrigerator.
Serve
Spread it over the homemade cacao tahini slice and sandwich it between the frozen cherry ripe sorbet. The shorter version would be spread over the cacao tahini base, or even over a good quality bread topped with a dollop of your favourite yoghurt. You may scatter berries or coconut chips for further flavour and texture!