This sumptuous dessert can be eaten without any guilt. And none of the guests will ever believe that it is not the exorbitant amount of butter and sugar that makes it so chocolate-velvety-delicious, but … an avocado!
Bottom layer: Cover the round shape with baking paper. In a food processor chop 2 tbsp. unroasted unsalted pecans (can be replaced with almonds, walnuts, pistachios).
Pour 2-3 tbsp. cocoa, 1 tbsp. l vegetable oil, 1-2 tbsp. l maple syrup / agave nectar, a pinch of salt and 1 tsp vanilla essence and mix until smooth.
Flatten with a spatula in shape and send to the freezer.
Mousse: in a blender, beat 2-3 ripe avocados in a mousse, 1/3 tbsp. almond milk, 1 tbsp. l peanut butter, 1-2 tbsp. l maple syrup / agave nectar, 1 tbsp. starch, 2 tbsp.cacao, 1 tsp. vanilla essence and 100 g of melted dark chocolate (melt on a stove over low heat).
Remove the mold from the freezer, spread the mousse with a spatula and send it back to the cold for 2 hours. Wait a couple of minutes before serving, so that the cake melts a little and can be easily cut with a knife.
— Prepares in 20 minutes and it is very, very tasty.
1 tbsp. almonds
1/4 Art. nectar agave (or honey to taste)
3 cardamom pods
1 tbsp. almond petals (or chop coarsely)
1. Finely chop a glass of whole almonds in a food processor, the smaller, the better. Put in a bowl.
2. In a coffee grinder or mortar, grind the cardamom pods, also as finely as possible. Add to bowl with almonds.
3. Add tahini and agave to the bowl, mix well. The mass should be thick.
4. On a plate, sprinkle almond plates. Remove the mass from the bowl with your hands, form into a rectangular brick 3 cm thick, put on a plate, sprinkle and cling on all sides with almond petals.
5. Wrap halva in a transparent film or foil, trying to give it a rectangular shape, and send it to the freezer for a couple of hours.
It is better to store in the freezer and serve well chilled, otherwise it will be soft.