Creamy plant-based avo bars

The lifelong love for avocados has been expressed numerous times before, but when it comes to avocado desserts now this takes this passionate relationship to a whole new level. This time I wanted to go beyond the divine chocolate & avo mousse and celebrate the vivid green colour of this heaven hidden in a brown shell. Therefore, some creamy green bars with a nutty cocoa base and some berries on top seemed like the perfect combination. And honestly… it’s beyond perfect.

For the base:

  • 1/ 2 cup cashew nuts
  • 2/3 cup oats
  • 1/3 cup coconut
  • 1 – 1 ½ tsp cocoa powder
  • Few soft prunes – to blend together the mixture and to add a bit of sweetness
  • 2 tbsp. cocoa butter (melted)

For the avocado mousse:

  • 4-5 mid-sized avocados
  • 1 can of coconut milk
  • Honey, agave syrup or any other sweetener of your choice
  • Vanilla
  • Juice from half a lemon
  • 5-6 raw cocoa beans – crushed into tiny nibs
  • 3 tbsp. coconut oil (melted)

IMG_5035

Blend all ingredients in a blender. You won’t need a very sticky mixture here. Once ready transfer it onto a square tray, lined with baking paper. Press nicely the mixture to the bottom. You are looking for a firm and evenly spread base here. I wanted mine to be very thin so that it doesn’t overpower the avo mousse. Therefore, I had a bit of leftover which I used in another recipe. Place the base with the tray in the fridge to harden up while you prepare the mousse.

Blend all avocados nicely. You are looking for a perfect creamy texture here. Then add the coconut milk – only the cream bit, without the water and the melted coconut oil. The mixture should be nice and fluffy now. Blend again and add the sweetener. Really taste your mousse (ensuring no significant amount just disappears) and add as much sweetness as you like. Add vanilla and the lemon juice – this will prevent your bars from turning brown in the odd case they are still present after a day or two. In the end add the cocoa nibs and mix gently with a spoon.

Pour the avocado mixture over the chilled base. Ensure it’s evenly spread. Place ideally in a freezer for couple of hours or in a fridge for a bit longer, until the mousse has hardened a bit.

I sprinkled here my bars with some overly dark chocolate and some freeze dried raspberries. The raspberries really complete the whole flavour symphony with some freshness so I strongly recommend them. Fresh raspberries would do just fine too.

Serve right out of the fridge, enjoy preferably with a glass of Prosecco in the sun! Summer’s almost here after all! Happy May everyone!

 

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