Storage: store in an airtight containing, in the fridge, for 2-3 days – without the fresh raspberries
- 2 avocados, ripe (280g – without skin and stone)
- 1 large banana, ripe (206g – with skin)
- 100g dates
- 3 tbsp cacao (45g)
- 1 tbsp almond butter (42g)
- 3 tbsp water
- 1 tsp honey
- Grated dark chocolate or cocoa nibs
Spoon the avocado out of their skins and discard of the stone. Place the flesh in a food processor along with all the remaining ingredients.
Blitz the ingredients on high speed until they are completely smooth and represent a mousse-like texture. Part way through the process, you may have to stop the blender and stir all the ingredients together using a spatular to disperse any lumps.
Once smooth, spoon the mixture into 5 ramekins, cover with cling film and place in the fridge to set for 30 minutes (at this stage they will keep of 2 – 3 days).
To serve, simply scatter with grated dark chocolate or cocoa nibs and garnish with fresh raspberries.