- 1 large avocado
- 1/2 tbsp vanilla extract
- 3 tbsp unsweetened almond or coconut milk
- 2 tbsp maple syrup
- 2 ½ tbsp cacao powder
- 1/4 cup coconut oil
- ½ cup almond flour
- 3 1/2 Tablespoons maple syrup
- 1/4 teaspoon baking powder
- 1 egg
- 1/4 cup hemp seeds
- 2 tbsp coconut oil
- ½ teaspoon vanilla extract
- 2 tbsp almond milk
- 1 1/2 tbsp cacao powder
- 1/4 tsp sea salt
- 1 ½ 200g blocks of 70% or higher dark chocolate
- Preheat oven to 180 degrees Fan Forced.
- For the Base: combine base ingredients. Dry first, then wet.
- Scrape mix into an 8×8 inch brownie pan lined with baking paper. Using a second sheet of baking paper, use your hands to evenly flatten out the mixture across the base of the pan.
- Bake in the oven for 10 minutes or until just cooked through. Set aside to cool.
- For Mousse Filling: Use a hand mixer to combine all mousse ingredients in a flat bottom jug (or bowl). Blend until silky smooth.
- Pour over the top of the cooled cookie base and set in the freezer for at least 2 hours.
- Cut the frozen cookie and mousse mix into your desired shapes and return to freezer to firm up.
- For Chocolate Coating: To get a crisp chocolate coating, temper the chocolate by melting it over a double boiler, while gently stirring. Bring the chocolate up to 35 degrees, then down to 28 degrees and back up to 31 degrees. This will help it to not melt at room temperature and gives the signature chocolate ‘snap’ when bitten.
- Remove the frozen filling shapes from the freezer, place on a wire rack with baking paper underneath the tray to catch excess chocolate, and pour the chocolate over the shapes to coat.
- Decorate with additional hemp seeds and/or edible copper dust as desired, and return to refrigerator or freezer. Serve within 5 mins of removing from the fridge or freezer for best texture. Keeps in the freezer for a few months.