This is vegan and non alcoholic, but I still enjoy it! No cooking is involved and the longest part of the process is the chilling, which takes an hour! The final dish resembles a green cheesecake. The green is a power packed avocado.
For the base you need
100g unsweetened shredded dried coconut
4 dates, stoned and roughly chopped
1 tbsp Agave nectar
Pinch of salt
Add the dry ingredients to a food processor and pulse till crumbs are formed. Add the Agave nectar and pulse again. Divide into 6 dishes and press down. Chill in the fridge.
For the mousse add 2 peeled and stoned avocados, 240ml lime juice, 180 ml Agave nectar, a good handful of mint and 2 tbsp coconut cream into a food process until smooth.
Divide the mixture over the chilled bases and return to the fridge until ready to serve.