Chocolate mousse torte
Jacqui Guiliano makes everything from scratch. She sprouts grains for salads, blends peanut butter, pickles vegetables and makes yoghurt. In the past five years she has taught herself to prepare food in a whole new way, getting rid of the family doctor in the process.
Ingredients
1 cup shredded coconut
1 cup macadamia nuts
1/2 tsp salt
1/2 cup pitted dates (For a richer crust, add 1 tsp cacao butter or coconut oil)
2 large avocados, peeled and seeded
1 tbsp vanilla extract
1/2 cup cacao powder
1/2 cup agave syrup
2 bananas
Strawberries
Mint leaves
Method
Finely grind coconut. Add nuts, 1/2 tsp salt, dates and cacao butter or oil, if using, then blend until formed into dough. Press into a small pie dish then place in fridge or freezer to set. Blend avocados, vanilla, cacao and syrup until smooth. Layer the crust with bananas, thinly sliced, then spread the mixture on top. Garnish with strawberries and mint leaves. Refrigerate for at least one hour before serving.
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