Recipe Directions

Make the bases:

1. Process half of the buckwheaties into a fine powder in the mini processor.

2. Place the processed buckwheaties, along with the whole buckwheaties into a small bowl. Sieve 4 tbsp of the carob into the bowl.

3. Place a medjool date and 4 tbsp of the orange juice into the mini processor and process until you have a syrup.

4. Pour the syrup into the bowl with the buckwheaties and carob and mix really well until you have a thick dough that sticks together when you press it.

5. Form the mixture into 6 bases using a 2-inch biscuit cutter as a mould.

Make the topping:

1. Place the other medjool date and 1 tbsp orange juice into the mini processor and process until you have a syrup.

2. Scoop out the avocado and put into a bowl, along with the date syrup, 3 tbsp sieved carob and ¾ tsp orange zest.

3. Mash the avocado into the other ingredients, combining well until you have a smooth chocolately mousse.

4. Spoon the mousse onto the buckwheat bases and top with the remaining orange zest.

Pathlesstrodden's Thoughts

By pathlesstrodden

I created this dessert specially for a recent raw food demonstration and lunch. My guinea pigs loved it! They were even more amazed to try a dessert made from avocado. This healthy fruit, rich in natural oils gives a perfect way to make an easy raw-vegan mousse. I combined it with a crunchy buckwheat base to provide a rich, smooth couple-of-bite-size desserts. Enjoy!

If you don’t have buckwheaties, you could try making the base with oats, or ground almonds/sunflower seeds.

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Comments

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I have never tried chocolate with orange mousse. The recipe looks very different, I would love to try it.I think the use of orange will give a good taste to it.

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4 votes
+
Vote up!
-
Vote down!

I have never tried chocolate with orange mousse. The recipe looks very different, I would love to try it.I think the use of orange will give a good taste to it.

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