For years I was too unwell to do anything in the kitchen. But now, I’m so thankful to be able to prepare luscious deserts like this Raw Cacao Mousse with Pistachio Bark! Due to my current dietary restrictions, I’m unable to enjoy these culinary creations, but it’s an absolute joy to prepare them for loved ones to celebrate holidays and birthdays.

bark ingredients:
• 2 oz (55 g) coconut butter
• 14 oz (400 ml) tin coconut cream
• pinch of sea salt
• 1 tsp vanilla extract
• handful of raspberries
• handful of pistachio kernels, roughly chopped

method:
1) Line a baking tray or glass baking dish with parchment paper.

2) Melt the coconut butter in a bain-marie (bowl sitting over boiling water).

3) Add the coconut cream, salt and vanilla, stir to combine.

4) Pour onto the prepared tray and scatter with the raspberries and pistachios.

5) Freeze for 30 minutes or until hard. Remove from the freezer and break into shards. Store in an airtight container in the freezer.

mousse ingredients:
• 2 ripe avocados
• 1/2 cup (4 oz) coconut cream (preferably chilled in the fridge overnight)
• 1/4 cup raw cacao powder
• 1 tbsp (or to taste) rice malt syrup or other liquid sweetener of choice
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• pinch of sea salt

method:
1) Blend all the ingredients in a blender or food processor until smooth.

2) Place mousse in glasses or small mason jars and chill before serving for 1-2 hours.

3) When ready to eat, top with shards of Raspberry and Pistachio Bark.