Banana Cream Pots with Chocolate Mousse

Feels like I haven't blogged in ages but as always I've been busy finishing some collaborations, though I managed to prepare these super easy, healthy and yummy banana cream pots with an avocado chocolate mousse. Also, did you check out my latest Instagram post? It was kind of an impromptu recipe that I made to satisfy my ice cream cravings, and the result was pretty damn good to be honest.
As usual this recipe I'm sharing today is completely plant-based and also gluten-free (I'm working on sharing more gluten-free recipes with you guys). 
These are great for those days when you want something a little bit more indulgent than plain yogurt or fruit after lunch or dinner but still want to keep that sweet tooth under control. If you are in a rush you can top these pots with your favorite granola, roasted nuts or fresh fruit but I highly recommend to make the avo chocolate mousse cause it takes this sweet treat to the next level and you'll wow your guests without having to turn on the oven or spending too much time in the kitchen, plus everybody knows banana+chocolate is always a winning combo.
It's Mother's Day in Spain this sunday so now that I bought all the presents I'm on a mission to prepare a surprise dessert for my mama and, if it turns out good, I will most probably be taking lots of pictures after it's done and write a new blog post on Cinnamon Girl. 
Happy weekend everybody!

Banana Cream Pots with Chocolate Mousse
(4 servings)

- For the base:
6 Deglet Nour dates, pitted.
1 1/2 tablespoons rolled oats.
1/4 cup raw blanched almonds.
A pinch of pink Himalayan salt.
- For the banana cream:
3 ripe bananas.
2 tablespoons pure maple syrup.
2 tablespoons white tahini paste.
1/2 teaspoon lemon juice.
1/4 teaspoon pure vanilla powder.
- For the chocolate mousse:
1 ripe avocado.
3 tablespoons pure cocoa powder.
2 or 3 tablespoons pure maple syrup.
A pinch of pink Himalayan salt.
- To decorate:
Cacao nibs.
Shredded coconut.

- Avocado chocolate mousse:
I suggest you to begin with the avocado chocolate mousse so it has enough time to set in the fridge and become thicker. Even better, if you have enough time the mousse will have the perfect texture after being refrigerated overnight (and become more pipeable).
Chop the avocado and place it inside the bowl of your food processor with the rest of the ingredients for the mousse: cocoa powder, maple syrup and salt. Process until a soft, shiny cream with no lumps forms. Taste and adjust the sweetness if necessary, begin with two tablespoons of maple syrup and add a few more if you want it extra sweet. Transfer to a clean jar, cover and refrigerate until ready to use.
- Base:
Clean the bowl of the food processor, place all the ingredients for the base and pulse until a coarse flour forms. It should have a very similar appearance to the base of raw cheesecakes or crumbled cookies but a sticky texture. Divide the crumbled base between four small pots or jars and gently press down to create an even layer. Set aside while we prepare the banana cream.
- Banana cream:
Chop the bananas and put them in the bowl of your food processor along with the maple syrup, tahini paste and vanilla. Process until smooth and creamy. Alternatively you can use almond butter instead of the tahini.
Fill the pots with the banana cream, pipe the chocolate mousse on top and decorate with cacao nibs and desiccated coconut.