Chocolate Kiwi Pistachio Mousse Cake

Serves 2

  Ingredients

Base

• ¼ cup fresh green grapes (approx 5)


• ¼ cup shelled pistachios


• ¼ cup instant old fashioned/quick oats


• 3 tablespoons oat flour


• 2 tablespoons hulled hemp hearts


• 1 tablespoon almonds


• 1 tablespoon ground flaxseed meal


• 1 tablespoon pistachio oil (or other preferred oil)


• Chocolate Middle


• 1 medium avocado


• 2 tablespoons cacao powder


• 1 tablespoon virgin coconut oil


• 1 tablespoon coconut sugar


• 1 tablespoon pure maple syrup


• 1 teaspoon pure vanilla extract

Topping

• 1 kiwi fruit


• 1 teaspoon cacao nibs


• A pinch of cacao powder

 

  Instructions

1. Base: Add all the ingredients into the blender (be sure to make oat flour beforehand by grinding up some old fashioned/instant oats until they form a flour) and blend on high speed until the mixture is sticky and no longer have big chunks.


2. Spoon it out onto a mini springform pan and make the shape of a bowl with the crust. Put it in the freezer while you prepare the chocolate layer.


3. Also, wash out the blender if you can.


4. Chocolate Middle: Spoon all the flesh out of the avocado and put it in the blender, along with the cacao powder, coconut oil, coconut sugar, maple syrup and vanilla extract. Blend on full speed and stir it around once in a while until everything is smooth and no more lumps are found.


5. Spoon this out onto the middle of the cake, be sure to use a spoon to flatten the top and make it pretty, then put it back into the freezer for about an hour or two until it hardens.


6. After the chocolate cake sets, chop the kiwi fruit in half, then scoop out the middle and chop it into small slices (whatever shape you want) and decorate the top of the cake with it, add a little cacao nibs and cacao powder and serve.