Meal Planner

Sharon chocolate graveyard cups

RECIPE OVERVIEW

The chocolate mousse and cookies are dairy free, wheat free and refined sugar free as well as vegan.

Preparation time: 55 minutes

Cooking time: 15 minutes

Ingredients

Serves: 4 people

  • 0.25 tsp Baking Soda
  • 1 tbsp Cacao NIbs
  • 50 g Cocoa Powder
    or raw cacao powder
  • 1 - Edible Writing Pen
    black or blue
  • 1 tbsp Gluten Free Plain Flour
  • 1 tbsp Light Coloured Olive Oil
    or melted coconut oil
  • 75 ml Maple Syrup
  • 2 tbsp Maple Syrup
  • 2 - SuperValu Avocado
    ripe
  • 1 large SuperValu Orange
    zest only
  • 0.5 tsp Vanilla Extract

Method

  1. Preheat the oven to 170°C/gas mark 3. Line a large baking sheet with nonstick baking paper.
  2. To make the cookies, mix the ground almonds, maple syrup, flour, 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 flatten slightly on the lined tray. Shape each one into a 4cm x 6cm ‘tombstone’, with one end of the length flat and the other rounded. Bake in the oven for 12 minutes, until golden and just soft to the touch.
  3. 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.
  4. Meanwhile, to make the mousse, halve the avocados, discard their stones and scoop the flesh 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.
  5. Cut the tip off 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.
  6. When ready to serve, blitz the cacao nibs in a mini blender until fine. Sprinkle them evenly over the top of each mousse. Stick a biscuit into one 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.
  7. Cut the apple into quarters and remove the cores, then cut each one in half to make 16 wedges.
  8. Spread ½ teaspoon of nut butter evenly over one side of each wedge. Cut the grapes to give eight thin slices and arrange one in the centre of eight of the wedges, with it sticking just off the edge of the skin side.
  9. Stick the sunflower seeds spaced slightly apart upright into the nut butter all along the edges of the skin side, skipping over the grape on those pieces.
  10. Use the wedges with the grape slices as the bottom, then place the other wedges on top, nut butter side down, to make the monster mouths. Arrange on a plate or board and serve at once.

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