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Dig into melt-in-the-middle chocolate orange pudding, finished with a sprinkle of added fibre
Ingredients
- 4 large oranges
For the mousse
- 2 large ripe avocados, stone removed and skin discarded
- 50g cocoa powder
- 1 tbsp olive oil
- 30g H&B Honey
- 7g H&B Brain Health Superfood Blend
- 4 tbsp kefir
- 1 tsp H&B Haskap Powder
- 6 H&B Medjool Dates, stones removed
- 1 tbsp pomegranate molasses
To serve
- 4 tsp H&B Fibreful Sweet Seed Mix
| Per | 100g | Serving (264g) |
|---|---|---|
| Energy (Kj) | 576 kJ | 1521 kJ |
| Energy (kcal) | 138 kcal | 365 kcal |
| Fat | 8g | 21g |
| of which saturates | 2.2g | 5.8g |
| Carbohydrates | 12g | 31g |
| of which sugars | 10g | 27g |
| Fibre | 3.5g | 9.1g |
| Protein | 2.5g | 6.5g |
| Salt | 0.02g | 0.06g |
Step 1
Cut two oranges in half and scoop out the flesh, removing as much pith as possible. Set the juice aside.
Step 2
Zest the other two oranges, then juice them and add to the reserved orange juice.
Step 3
Add all the mousse ingredients to a food processor and blitz until smooth and glossy.
Step 4
Spoon the mousse into the hollowed-out orange halves and chill in the fridge for at least two hours, until lightly set.
Step 5
Finish with a sprinkle of H&B Fibreful Sweet Seed Mix on each orange and serve chilled.
