2 Cups LSA (1 cup flax seeds, 1/2 cup sunflower seeds, 1/2 cup almonds)
1 cup cashews
1/2 tsp sea salt
6 large Medjool dates
1 Tbsp honey
2 Tbsp vanilla extract
2 medium ripe avocados, peeled and seeded
4 Tbsp cocoa
1/2 cup honey
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp sea salt
1 1/2 banana
Add LSA mixture, cashews, vanilla extract, medjool dates, 1 Tbsp honey, 1/2 tsp sea salt into a food processor and process until the crust starts to rise on the sides of the bowl.
Press crust crumbs onto the bottom and sides of a pie pan to form the crust. Place a layer of sliced banana evenly on the top of the crust.
Place avocados, cocoa powder, honey, vanilla, cinnamon and 1/4 tsp salt into a food processor and process until completely smooth and creamy.
Spread the chocolate filling on the top of the bananas, then add a top layer of banana slices. Chill at least one hour prior to serving. Can be stored in the fridge for up to 3 days.
Yum!! The chocolate mousse was so good! The creaminess obviously comes from the avocado. Although avocado has around 14g of fat per 100g, it also has a good amount of fiber which you will not find in regular pudding/mousse. I did think the crust was a little salty; not real salty but just a little bit too prominent. Next time I'd probably half the amount of salt in the crust. I was surprised the crust held up so good. It slices really easy and stays together nicely when transferred to a place.
source: adapted from Renata Holicova's original recipe http://fromgreytogreen.co.nz