It’s technically now spring and as we begin to crawl out of our caves and ditch hibernation for some much needed sunshine and socialization, we felt the need to update our party dinner menu.

Whether it’s for a Friday night just because, dinner with guests or celebrations, this chocolate mousse extraordinaire will be sure to please the gamut, big or small. And of course since this recipe is coming to you from Food Pharmacy, we can’t help but highlight the fact that it’s also packed with nutrients. Thanks to the raw cocoa, you’ll be getting a nice dose of antioxidants and a little magnesium boost, not to mention the superpowers of blueberries and avocados!

Chocolate Mousse Extraordinaire
(4 servings)

Mousse
10 fresh dates (or dried that have been soaked)
½ cup raw cacao
5 tablespoons coconut cream
3 avocados

Topping
¼ cup buckwheat
Fresh figs
Fresh blueberries

Put the oven at 70°C /150°F. Place the buckwheat in a fine mesh strainer and pour boiling water over them. Allow to drain, then spread out onto a baking sheet and bake in the oven. Stir every now and then. Remove from the oven after approximately 2 hours when they have become crunchy.

Combine the dates, cacao and coconut cream in a mixer. Add the avocado and run again until smooth and fluffy. Taste with an unnecessarily large spoon.

Pour the chocolate mousse into four glasses and serve with fresh figs cut in wedges, blueberries and the toasted buckwheat.

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