نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Avocado chocolate mousse with sunflower seed praline and vanilla olive oil

Other 25 Mins Prep · 10 Mins Cook

Melt the chocolate over a bowl of simmering water, then cool slightly.
In a blender, combine the avocados, melted chocolate, cocoa powder, maple syrup, vanilla extract and salt. Blitz until completely smooth, adding the almond milk gradually to reach a silky, spoonable consistency. Taste and adjust the sweetness, if needed. Spoon the mousse into serving glasses and refrigerate for at least 1 hour to chill and set slightly.
Line a baking tray with baking paper.
In a small non-stick pan, combine the coconut sugar, water and a pinch of salt. Cook over a medium heat until the sugar dissolves and starts bubbling. Add the sunflower seeds and stir constantly for 2 minutes, until the sugar thickens and coats the seeds in a glossy caramel.
Spread the mixture onto the tray, separating it slightly with a fork. Allow to cool completely before breaking into clusters.
In a small bowl, whisk together olive oil and vanilla powder. Let it sit for a few minutes.
Top each mousse with a sprinkle of sunflower praline and a drizzle of vanilla olive oil just before serving.