Pre-cook the sweet potatoes. Preheat the oven to 180 degrees.
Pit the dates and finely puree them with the sweet potatoes in a blender. Stir in the ground almonds, cocoa powder, cinnamon and a pinch of salt. Mix in the maple syrup and vanilla extract. Line the form with parchment paper. Pour the dough into the prepared form and bake in the hot oven for about 15 minutes.
For the glaze, melt the cocoa butter over low heat. Stir in the cocoa powder and maple syrup. Pour the icing over the cooled brownie and let it dry. Cut the brownie into pieces.
Halve the avocados, remove the stone, remove the pulp from the skins and place in a blender. Add cocoa powder, a pinch of salt, coconut milk, maple syrup and vanilla extract and puree for 1-2 minutes until it has a creamy consistency.
Distribute the chocolate mousse in small glasses.
Arrange the coconut yoghurt on the mousse. Draw a strip of chocolate glaze on the plates. Next to it, serve a brownie and the glass with the mousse. Place a few berries in the middle of the line and top the mousse with a few berries and a mint sprig tip.
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