2 x Large Ripe Bananas (or 4 small)
1/4 Cup Coconut Oil, melted
2 Tablespoons Cocoa Powder
2 – 3 Tablespoons Pure Maple Syrup
2 Tablespoon Shelled Hemp Seeds
Approximately 1 level Tablespoon raw ground Coffee, to taste
Handful of frozen Raspberries
1/2 Block of 72% Dark Chocolate, melted
Pulse all the mousse ingredients (not the chocolate) in a food processor until smooth.
Pour into a small dish lined with waxed baking paper, scatter with handful of frozen raspberries, then place in the freezer for up to 1 hour or until it begins to firm up (think soft ice cream consistency)
Using two large spoons, run them under the hot tap, then make the mixture into 4 or 5 egg shapes.
Place the “eggs” onto a sheet of baking paper and place back in freezer for about 30 minutes or until firm.
Once your eggs are set, melt the chocolate or a double boiler and coat each egg using two spoons. Freeze until the chocolate is set.
It is best to eat these straight from the freezer, defrosted for 10 minutes, as the mousse can be quite runny if left out at room temperature for too long.
They can be frozen for up to 6 weeks in an airtight container.