These cheesecake jars would make the cutest dessert for a dinner party. And we bet no-one would even guess the secret ingredient...AVOCADO! The chocolate mousse has the smoothest and creamiest texture and works perfectly with the ginger cookie crumble. If ginger isn't your thing, leave it out - the cookies will still taste amazing!
So many people struggle to eat enough veggies so we're here to help! We've combined a sweet treat with avocado so you're that bit closer to your goal. ;) Yes, avocados are high in fat but that's no reason to avoid them. You need a good portion of fat in your diet but some types have more benefits than other. Luckily avocados contain monounsaturated fats which are packed full of benefits. They're particularly good at controlling your cholesterol level and also reduce your risk of heart disease. They also have a good amount of soluble and insoluble fibre - something most people don't get enough of either. Dark chocolate is packed full of antioxidants. This means it fights off free radicals and lowers your risk of developing chronic diseases like cancer and heart disease. It’s also a great source of caffeine and theobromine so it’s the perfect way to boost your energy. So say goodbye to sugary desserts that leave you feeling flat - you'll be ready for anything after this dessert!
For the mousse:
- 1 ripe avocado
- 100g dark chocolate (we like 85%)
- 5 TBSP full fat coconut cream/milk (leave in fridge overnight and scoop out the hard bit at the top)
- 2 TBSP maple syrup/honey
- 2 TBSP cacao powder
- ½ tsp vanilla bean paste/extract
For the biscuit:
- 100g almond meal
- 2½ TBSP coconut oil
- 1½ TBSP maple syrup/honey
- 1 tsp ground ginger
*Makes 4-6 jars
- Preheat the oven to 180°C and line a brownie tin with baking paper.
- Melt the coconut oil over a low heat and mix in the maple syrup.
- In a mixing bowl, combine the almond meal and ground ginger.
- Then pour over the oil/maple syrup and mix well.
- Press the cookie mixture into the brownie tin. You'll be crumbling this up later so no need to be precise!
- Bake the cookies in the oven for ~10 minutes or until golden brown and place on a wire tray to cool.
- Melt the dark chocolate using a bain-marie.
- Add all of the chocolate mousse ingredients to a food processor (or use hand blender).
- Blend for ~2 minutes until completely smooth.
- Once the cookies have cooled, roughly break/smash them.
- Add the cookie crumble to your ramekins/jar and press into the bottom (save a little bit of the cookie to crumble on top).
- Spoon the chocolate mixture on top on the base and top with berries and a little cookie crumble.