| Servings |
pieces
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Ingredients
- 2 cup pumpkin or sweet potato puree (approx 600g pumpkin/sweet potato boiled, cooled, pureed)
- 4 eggs lightly beaten
- 2/3 cup almond milk
- ½ cup rice malt syrup
- ½ cup coconut oil
- 2 tsp vanilla extract or powder
- 2/3 cup coconut flour
- ¾ cup unsweetened cocoa
- 2 tsp baking powder
- 1 tsp bicarb soda
- ¾ tsp salt
- ¼ cup cocoa nibs
- 1 cup walnuts roughly chopped
Chocolate Mousse
- 2 large ripe avocados
- 4 tbsp unsweetened cocoa
- 4 tbsp almond milk
- 4 tbsp rice malt syrup
- 2 tsp coconut oil
- 2 tsp vanilla extract or powder
- ¼ tsp salt
Ingredients
Chocolate Mousse
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Instructions
- Preheat oven to 175 degrees Celsius. Grease and line a slice tray.
- In a small saucepan over a low heat, place the coconut oil and rice malt syrup. Stir until the coconut oil has melted. Remove from heat and let it cool.
- In a small bowl, lightly beat the eggs with a fork. Add the almond milk, vanilla and cooled coconut oil mixture. Gently mix together to combine.
- In a large bowl sift the cocoa, coconut flour, baking powder, bicarb soda and salt. Place in the cocoa nibs and walnuts. Add in the combined wet ingredients along with the pumpkin puree and stir to combine thoroughly.
- Place mixture into the slice tin and smooth down the surface.
- Place in oven for 30 minutes or if a skewer poked into the slice comes out clean. Cool completely before slicing.
- Serve with a dollop of chocolate mousse, a sprinkling of cocoa nibs and raspberries.
Chocolate Mousse:
- In a small sauce pan over a low heat melt the rice malt syrup and coconut oil stirring together. Set aside to cool slightly.
- In a blender or food processor add the avocado, cocoa, vanilla, almond milk and salt along with the coconut oil and rice malt mixture. Blend until silky smooth and all ingredients are combined. Place mixture into a glass serving bowl and place in the fridge to cool for 2-3 hours or serve warm.
Recipe Notes
139 Calories per piece (excluding mousse)