Slow Winter Life in Northern Europe | Avocado Chocolate Mousse & Roasted Chickpeas

Drain one can of precooked chickpeas and pat dry with a towel.

Let the chickpeas dry even more in the oven at very low heat for 10 minutes.

Add 2 tbsp nutritional yeast, 1/3 tsp cayenne pepper, and 1 tsp Herbamare herb salt to the chickpeas.

If preferred, substitute Herbamare with 1 tsp salt, 1 tsp garlic powder, and 1-2 tsp paprika powder.

Add 1.5 tbsp olive oil to the chickpeas and mix well.

Roast the chickpeas in a 180°C oven for 40-50 minutes, stirring every once in a while until crunchy.

Remove pits and peel from 2 big ripe avocados.

Blend the avocados with 3 pitted and soaked dates, 2-3 tbsp cacao powder, 1/2 tsp cinnamon, 2-3 tbsp plant-based milk, and some vanilla until creamy.

Add freeze-dried Estonian strawberries to the mousse.

Equipment Needed

Spice Level:

Dietary