40g cocoa powder
100ml skimmed milk
1 tsp vanilla essence
Pinch of salt
2 tbsp. Agave Syrup/Honey
1 tsp peppermint extract
50g mint (for decoration)
Separate your Oreo cookies and scrape away the cream with a knife. Place the two individual biscuits in one bowl and the cream in another. Repeat with all of your Oreo. Set aside.
In the bowl of a food processor place your avocados, milk, cocoa powder, agave syrup, peppermint extract and vanilla essence. Add your reserved Oreo cream. Blend to a smooth mousse. Spoon into 7 small serving glasses. Pop in the fridge for a couple of hours to set.
Meanwhile, bash your biscuits in a bag or whizz in a blender. You want them to be a little bit coarse- like dirt is!
Once ready, bring out your set mousses. Divide the Oreo crumb between the pots. Pop in a sprig of mint and a mint-labelled lollipop stick for that veritable 'plant-pot' feel.