Blender Mousse with Crunchy Peanut Brittle

GF DF RSF
Serves: to share

Ingredients:

FOR THE MOUSSE
500 ml (2 cups) coconut cream, plus a little extra if needed
1/2 cup Medjool dates, pitted and soaked overnight
1 large ripe avocado
250 g (2 cups) raw cacao powder
1 cup pure maple syrup
1 teaspoon vanilla extract

FOR THE PEANUT BRITTLE
1 cup coconut sugar
1/4 cup pure maple syrup    
1/4 cup filtered water
1/2 cup raw peanuts
1 teaspoon baking soda
2 tablespoons smooth peanut butter

Method:

Add the coconut cream, avocado flesh and dates to a food processor and blitz until completely smooth. Add in the cacao powder, vanilla extract and maple syrup and blitz again to incorporate well. Check for consistency and sweetness – add a dash more coconut cream if it’s a little thick and a little extra maple if needed. Blitz again until smooth and creamy, transfer to a bowl, then cover and place in the fridge until ready to serve. This is a good time to get onto your peanut brittle.

For the peanut brittle, prepare a baking tray lined with baking paper and in a heavy-based saucepan over medium heat, add the coconut sugar, maple syrup and water and bring to a gentle simmer. Once simmering, add in the peanuts and stir, cook on medium-low heat until it hits 150°C, as soon as it hits temperature, remove it from the heat and whisk in the peanut butter and baking soda and continue to whisk until you have a light well-mixed consistency. Pour it out onto the baking tray and quickly spread it into a thin layer. Set aside on the bench to cool until it sets firm enough to crack.

When ready to serve, spoon your chocolate mousse into serving ramequins or bowls, then using a sharp knife, cut your peanut brittle into shards or a rough crumb and sprinkle on top.