1cupCoconut Flouravailable from health food and speciality stores
1/2cupCoconut Oilsoftened but not melted
1/2cupMaple Syrupyou could substitute honey etc
230gramsSweet Potatobaked-measured after baking (to bake: cut sweet potato into small pieces and place in a moderate oven for 40 minutes)
1/4cupplus 2 tablespoons Maple Syrup
Dash of salt
2large ripe Avocadosor 3-4 small ones
1/2- 2/3cupunsweetened Cocoa
1/2-2/3cupMaple Syrupyou could also use honey, etc.
2TablespoonWhipped Coconut Creamfor whipping
Whipped Coconut Cream
1can organic Coconut creamopened and in fridge overnight
Preheat the oven to 175C (350F).
Grease and line with baking paper a 20cm/8 inch springform cake tin.
Sift the dry ingredients into a blender.
In a separate small bowl, whisk together the wet ingredients.
Pour the wet ingredients into the dry, and blend combined.(this can also be done by hand)
Wrap the dough in plastic and place in the fridge for 20 minutes (this makes it easier to handle)
Using your fingers, press the dough evenly into the bottom and up the sides of the tin. There will be enough dough to make a high edge, approximately 5 cm.
Bake in the oven for 7 minutes.
Preheat the oven to 160C/325F
Place the sweet potato in blender and mix until a puree forms.
Add all the other ingredients and mix until blended and smooth.
Add to cooled pie crust and bake for 27 minutes.
The pudding should still be slightly gooey in the centre when removed from the oven.
Allow to cool before placing in fridge, preferably overnight but for at least 2 hours.
Remove the pips and scoop the avocado pulp into the food processor/blender.
Add 1/2 cup cocoa, 1/2 cup maple syrup, vanilla, salt and milk.
Blend and blend until all the lumps and bumps are gone... then blend some more.
Taste the mousse at this point. If the flavour of the avocado is too strong then add an extra 1 Tablespoon of both cocoa and maple syrup until the right flavour is achieved (don't go over 2/3 cup of each).
Transfer to the bowl of a kitchen stand mixer with a whisk attachment..
Add coconut cream and whisk for 3 minutes, or until fluffy.
Spoon into the pie crust (on top of cake).
Refridgerate to firm up mousse for at least 1 hour.
Scoop the thickened cream from the tin, discarding the watery liquid at the bottom.
Place the cream in a mixing bowl and beat using the whisk attachment.
Add the maple syrup and vanilla to taste and continue whisking until thick.
When the Mousse is firm in the crust, add 1 cup (or more) of cream to top of cake.