Guilt-free indulgence! I recently discovered, in a highly lazy moment, that the mousse works when spread on top of a regular Nairns oatcake. The real base is very quick and tastes better, though.
MOUSSE
1 avocado, very ripe
2 tbsp raw cacao powder
2 tbsp agave nectar
1/2 tsp vanilla bean paste
BASE
10g wholemeal flour
15g porridge oats
pinch bicarbonate of soda
10ml olive oil or rapeseed oil
5ml agave nectar
5ml milk
1 eggcup full of toasted, flaked almonds
10 sultanas
Mix together all the ingredients for the base, squash into a thin 'biscuit' onto a non-stick baking tray. Bake in the oven at 180 for 10 minutes. When cooked, allow to cool.
Meanwhile, put all the ingredients for the mousse together and either mash thorougly with a fork, or put in a food processor to form a smooth paste.
When the base is cool, put the mousse on top. allow to chill in the fridge for 1-2 hours.
Enjoy!
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