|4 tbsp||raw cacao|
|2||medium bananas (ripe)|
|2-4 tbsp||maple syrup or honey|
|2 tbsp||nut butter|
|1 punnet||raspberries to serve|
|4 tbsp||cacao nibs to serve|
|2||passionfruit to serve|
|1 cup||honeycomb crushed|
Place all ingredients (except those to serve) into a blender and blend for one minute. Scrape down the side and blend for another 30 seconds.
The mix should be completely smooth. Refrigerate for at least 20 minutes before using.
Spread the mousse onto plates or spoon into glasses. Top with raspberries, cacao nibs, passionfruit and honeycomb.
Recipe by chef Tom Walton @cheftomwalton