FOR THE MOUSSE
80ml of either raw honey or maple syrup
2 ripe avocadoes
1 ripe banana
Seeds from ½ vanilla pod
30g of raw cocoa powder
2 Medjool dates, pitted
FOR THE RASPBERRIES
200g fresh raspberries
½ teaspoon of rose water
Juice of half a lemon
2 tablespoons of maple syrup or runny honey
100g pistachios, roughly chopped
Rose petals for decoration, make sure they are unsprayed…
To make the mousse, simply place all the ingredients for the mousse into a powerful blender and blitz until you have a smooth mixture, for a lighter consistency add a small splash of coconut water. Scrape into a bowl or individual bowls and place into the fridge to cool and set.
While the mousse is setting, you can macerate your berries.
To do this simply place the raspberries into a bowl, squeeze over the lemon juice and pour in the syrup, add the rose water then mix well with a spoon.
Set aside for ten to fifteen minutes to macerate.
When the mousse is set, about 1 hour, and the berries are ready, simply spoon the berries over the mousse, top with the crushed pistachios, scatter a few petals over the top and then enjoy your heavenly pudding.