1/2 cup buckwheat
1/2 cup dates (soaked in boiling water for 5 mins and strained well)
1/2 cup raw almonds
2 tbs. melted coconut oil
Pinch of sea salt
1/2 tsp. vanilla bean paste
2 ripe avocados, skin and stone removed
60 g. (2 oz. / 1/2 cup) raw cacao
125 ml. (4 fl. oz. / ½ cup) organic maple syrup
125 ml. (4 fl. oz. / 1/2 cup) coconut cream
60 ml. (2 fl. oz. / ¼ cup) cold-pressed coconut oil
1 teaspoon vanilla bean extract
pinch of sea salt
8 drops of doTERRA Wild Orange Essential Oil
1. Base: Pulse almonds and buckwheat in your food processor until they’re in rough chunks. Remove. Process dates and melted coconut oil in your food processor until fairly smooth and then add almonds back in along with vanilla bean paste and sea salt. Pulse until combined. Press into your rectangle container (roughly the same size as a Chinese take-out container), lined with baking paper.
2. Even out and pop in the freezer while you make the mousse.
3. Mousse: Process avocado, coconut oil and coconut cream along with vanilla, wild orange essential oil. Add raw cacao powder and salt and process until smooth. Spread over the base and refrigerate until set. (roughly 3 hours). Other doTERRA essential oils that could be used: Spearmint, Peppermint, Ginger.