I made this dessert last weekend for our Vegan Apartment Supper Club Weihnacten Abendessen. It’s very easy and you can vary the ingredients to suit what you have (the crust could be made with biscuits for example). I forgot to take a picture last week so here’s one I made previously back in Australia.
- 1 cup almond flour
- ½ cup shredded coconut
- 1 teaspoon vanilla essence (to taste)
- 2 tablespoon melted dairy free butter or coconut oil
- 2 cups avocado flesh (approx 3 small avocados), pitted and scooped out
- 1/3 cup almond milk (or other non-dairy milk)
- 2/3 cup pure maple syrup/golden syrup/agave/molasses*
- 1 tbsp smooth peanut butter (or other nut or sunflower seed butter)
- 1 tbsp arrowroot powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup + 2 tbsp chocolate, melted
- 1/4 cup cocoa powder
- 1 teaspoon peppermint extract
- Crushed candy canes or peppermint sweets
- Oil a 7-10 inch springform cake pan and line it with a circle of baking paper.
- Mix ingredients well.
- Scoop mixture onto prepared pan and press down firmly and evenly with slightly wet fingers or a spatula. Pop into freezer to set while making the mousse.
- Place all mousse ingredients (except chocolate chips) into food processor.
- Process until smooth.
- In a small bowl, melt your chocolate chips in the microwave (or oven a pan of boiling water) and scoop melted chocolate into food processor mixture. Process until smooth.
- Remove crust from freezer and add mousse.
- Smooth out as much as possible and then place in the freezer for 2 hours to firm.
- Once firm, remove from freezer and allow to sit on the counter for about 5-10 minutes before serving chilled.
*It’s worth noting that molasses gives a richer less sweet taste that can be a little overpowering so I would opt for golden syrup or agave if possible.