Stout Keith, on the other hand, with hints of espresso and milk chocolate pairs wonderfully with my chocolate avocado mousse and cherry compote. Cherry and coffee make a perfect match! Not to mention that cherries are packed with antioxidants and the avocado, which is probably one of my favourite fruits, is full of healthy fats and nutrients such as potassium, folate and vitamin K.
100 g cherries (fresh or frozen)
1 tsp pure maple syrup
½ tsp cinnamon
½ tsp ground cardamom (optional)
1 ripe avocado
2 tbsp. organic raw cocoa powder
1 tbsp. raw set honey
1 tbsp. greek yoghurt (Add a dash of kefir for probiotic benefits)
In a sauce pan add the cherries, maple syrup, cinnamon and cardamom. Let it cook on medium heat for approximately 15 minutes, stirring accordingly, until you get a thick consistency. Set aside and let it cool down.
In a food processor add all the ingredients for the chocolate mousse and mix until you get a smooth, creamy consistency. Let it set in the fridge for 30 minutes. Add to a bowl and top off with the cherry compote, sprinkle with some more cocoa powder and serve with Stout Keith.
Orgininally published in Issue 3 of our Flavourly magazine. Words and photography by Dina Celina.