Page 15 - Fresh Magazine

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Gluten free

SWAPPING TIPS
Instead of the orange zest, stir ½ teaspoon
of peppermint extract, a 2.5cm piece of
fresh ginger that has been peeled and nely
grated or 1 fresh red chilli, deseeded and
nely chopped, through the mousse after it
has been blended. You could also swap the
mousse for a homemade banana and cacao
powder ‘nice’ cream.
HEALTHY TIP
The chocolate mousse and Monster mouths
cookies are dairy free, wheat
free and re ned sugar free as MAKES 8
well as vegan.
1 large apple
8 teaspoons peanut or almond butter
3 seedless red grapes
Chocolate graveyard cups 2 teaspoons sun ower seeds
MAKES 4 Cut the apple into quarters and remove the cores, then cut
each one in half to make 16 wedges.
2 ripe avocados 2 tablespoons maple syrup Spread ½ teaspoon of nut butter evenly over one side of
50g cocoa or raw cacao powder 1 tablespoon gluten-free plain
75ml maple syrup our each wedge. Cut the grapes to give eight thin slices and
1 large orange, zest only 1 tablespoon light-coloured olive arrange one in the centre of eight of the wedges, with it
½ teaspoon vanilla extract oil or melted coconut oil sticking just o the edge of the skin side.
1 tablespoon cacao nibs ¼ teaspoon baking soda Stick the sun ower seeds spaced slightly apart upright into
black edible writing pen or icing the nut butter all along the edges of the skin side, skipping
FOR THE TOMBSTONE COOKIES tube pen over the grape on those pieces.
75g ground almonds Use the wedges with the grape slices as the bottom, then
place the other wedges on top, nut butter side down, to
Preheat the oven to 170°C/gas mark 3. Line a large baking sheet with non- make the monster mouths. Arrange on a plate or board
stick baking paper. and serve at once.
To make the cookies, mix the ground almonds, maple syrup, our, oil and
baking soda together in a bowl until it comes together into a soft dough.
Divide into eight even-sized pieces, shape into balls and atten slightly on
the lined tray. Shape each one into a 4cm x 6cm ‘tombstone’, with one end
of the length at and the other rounded. Bake in the oven for 12 minutes,
until golden and just soft to the touch.
Remove the biscuits from the oven and leave to cool on the tray for a few
minutes before transferring to a wire rack to cool completely. Using the
edible ink pen or icing tube, write the letters RIP on each cooled biscuit.
Meanwhile, to make the mousse, halve the avocados, discard their stones
and scoop the esh into a mini blender. Add the cocoa or raw cacao
powder, maple syrup, orange zest and vanilla extract and blitz to a thick,
silky-smooth mousse.
Cut the tip o a disposable piping bag or a strong ziplock bag to create a
2cm opening. Scoop the mousse into the bag and pipe it evenly between
four 100ml serving glasses. Alternatively, use two small spoons to scoop
and scrape the mixture into the glasses. This can be eaten straight away or
it can be made up to two days in advance and kept covered in the fridge.
When ready to serve, blitz the cacao nibs in a mini blender until ne.
Sprinkle them evenly over the top of each mousse. Stick a biscuit into one Gluten free
side of each glass so that it sits upright as a tombstone. You can eat the
remaining four biscuits with the mousse or save them for later.

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