Serves: 16 mini trees
These chocolate Christmas trees will be enjoyed by adults and children alike. The decadent and creamy chocolate mousse makes these popular at gatherings. Children will love decorating the trees, and feel like they are having their own special mini Christmas!
1/2 Cup Hazelnuts
1/2 Cup Shelled Hemp Seeds
1/2 Cup Buckwheat
1/2 Cup Dates, soaked in water for at least 2 hours
2 Tablespoons Cacao
16 Cherries (pitted) or Strawberries
1 1/4 Cup Avocado (about 2 medium avocadoes)
2 Ripe Bananas or 1/2 Cup Dates, soaked in water for at least 2 hours
3-5 Tablespoons Cacao, depending on your taste preferences
4 Tablespoons Coconut Butter
Decorations as desired
Use 16 mini cupcake moulds or other small cupcake moulds. If your moulds are not silicon, line with waxed baking paper.
Drain the dates.
In a food processor, process all of the cupcake ingredients until it forms a sticky dough.
Use your hands to press the mixture into the bottom and sides of the cupcake moulds.
For the surprise filling:
Pip the cherries or cut off the strawberry stems. Place one cherry/strawberry in each of the raw cupcakes.
For the chocolate mousse:
Drain the dates (if you are using them). In a food processor, process all ingredients for the chocolate mousse until smooth and creamy.
Tip: start with 3 Tablespoons of cacao and add more if you prefer a richer chocolate taste.
If you want a green swirl in your Christmas trees, process all ingredients for the mousse except the cacao.
Remove about 1/4 of the mixture and set aside. Then add the cacao to the food processor and process until combined.
Spoon the mousse(s) into a piping bag and pipe the mousse on each raw cupcake.
Start by circling the cherry/strawberry and pipe upwards to form a cone shape/tree.
Decorate as desired.
Serve immediately or set aside in fridge until ready to serve.