• ½ cup gluten free oats
  • ½ cup shredded coconut
  • 2 scoops Nuzest Clean Lean Protein Rich Chocolate
  • 1/3 cup Fix & Fogg Dark Chocolate Peanut Butter
  • 2 tbsp. melted coconut oil
  • 2 tbsp. cacao powder
  • 1 tbsp. natural maple syrup
  • 2 avocados
  • 3 scoops Nuzest Clean Lean Protein Smooth Vanilla
  • 4 tbsp. cacao powder
  • 350ml coconut cream
  • 3 tbsp. melted coconut oil
  • 2 tbsp. natural maple syrup
  • 1 tsp. vanilla essence


Pulse all base ingredients in a food processor until well combined. Transfer into a 6 inch cake tin with a removable base and press down with fingertips (line the base with a circle of baking paper). Place in the fridge while you make your mousse. Clean food processor, then pulse all mousse ingredients until smooth. Pour the mousse onto the base, smooth over and place in the fridge until set (approx 2 hours). Decorate as you wish. Enjoy!

Recipe created by Ashley Simons

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