Choklad och champagne hur kan det bli fel då.

Choklad avokado moussen som de flesta raw food fantaster ätit och även andra som gillar att pröva nya varianter av klassiker i köket har fått en ersättare.

Jag har många begåvade och inspirerande vänner och Stefan eller som vi kallar honom Storken gör ett kall bryggt kaffe Cold Brew. Kaffet kommer från KERSH kafferosteri, super fina bönor som är rostade lokalt i Gustavsberg med rättvisa bönor.

Coldbrew eller Its cold brew som det heter på IGinnehåller bönor och vatten och blir en perfekt bas till desserter och annat gott. Du kan också göra goda kaffe drinkar på den.

The chocolate avocado mousse that most raw food enthusiasts have made and eaten. For you whom tried it and want something even better and a bit more grown up this mousse made with champagne and cold brew is the thing.

I have many talented and inspiring friends and Stefan, or as we call him The Stork makes a cold-brewed coffee named Cold Brew. The coffee comes from Kersh Kafferosteri and is roasted localy in Gustavsberg Stockholm with fair-trade beans.

 

Follow Its Cold Brew on IG and I can recommend it as a base in dessert and coffee drinks.

 

Cold brew mousse with champagne:

For the mousse

200 ml of Cold brew
1 1/2 avocado
2 dl of raw cacao
1 dl of date syrup
1 tbs of coconut oil, I use Herb Hero
1 tsp vanila
1/2 tsp salt

Mix everything above and set aside.

For the pine nut champagne cream

2 dl of pine nuts
1/2 dl of dry champagne
1 tsp vanilla

Mix until smooth. Layer the chocolate mousse with the pine nut bubbles. For extra sweetness layer date syrup and raw cacao as well.

If you want it crunchier use dehydrated pecans and raw cacao nibs both in the bottom and on top of the bowl. It´s best served chilled and with more bubbles.

And if you have any leftovers freeze into perfect little popsicles.

For other recipes see below:

Glutenfree waffels HERE.

Pita bread pizza HERE.

Champange and cacao

Champange and cacao

 

popcicle

Popsicle