not many words but more chocolate.
So as many of you know, I am huge bliss balls fan. They are simple, easy and just consist of 3-4 ingredients. The texture is quite sticky and you either love it or don’t really feel attracted to it.
To lighten things a little bit up I thought I could combine the sticky consistency with a fluffy chocolate cream. In my opinion they combine very well and make a great dessert for guests.
You can pimp the raw Chocolate tartelettes with a chocolate mousse filling with either oreo crumbles but of course also fresh fruits or nuts.
I hope you enjoy the rest of the sunday and totally let me know when you are making the recipe.
I am curious!
- ½ cup almonds
- ½ cup cashews (substitute with almonds or other nut)
- 1 cup pitted dates (soaked for 10 minutes in warm water and drained)
- ¼ cup fine gluten-free oats
- 1 tbsp agave syrup
- 2 tbsp unsweetened cacao powder
- 2 ripe avocados
- 2 tbsp raw unsweetened cacao powder
- 2 tbsp agave nectar
- 2 tbsp almond milk
- ½ tsp vanilla extract
- sweetener of your choice (I used ½ tsp liquid stevia)
- optional: oreos
- For the bottom, blend all ingredients until well combined.
- With your fingers press into a form you like such as muffin tin or silicon forms
- Freeze for at least 3 hours or best overnight.
- For the filling mix all ingredients until creamy.
- You will want to taste the mousse as you blend and adjust with stevia until you have your desired sweetness level.
- Decorate with oreo crumbs and chocolate drizzle